Herb and Avocado Oil-Infused Spatchcock Turkey
- 1 tsp aluminum-free baking powder
- 4 tsp kosher salt (if you need more to coat your bird, use the same ratio for any additional amount and mix thoroughly together)
- 10-12 lb pasture-raised turkey
3 Tbsp La Tourangelle Avocado Oil, plus extra for drizzling
- 2 tsp fresh thyme leaves
- 1/4 cup finely sliced fresh chives
- 1/4 cup finely chopped fresh sage leaves
- 1 Tbsp finely chopped fresh parsley
- Freshly cracked pepper
- 4 stalks celery ribs, coarsely chopped
- 5-7 shallots, peeled and halved
- 1 onion, quartered
- 1 leek, split in half lengthwise and rinsed of its sand, coarsely chopped
For the dry brine - use 1:4 ratio baking powder to kosher salt:
For the rub:
- Have your butcher remove the backbone from your turkey - reserve it for stock or sauce - or, use a good serrated knife or kitchen shears to cut alongside the backbone on one side of the body, then the other, to open and lay the turkey flat. Place it breast side-up on a baking sheet and with a swift, firm action, press down in the center (on the keel bone) to flatten it a bit. The aim is to have all flesh at a similar elevation for more even roasting.
- Thoroughly stir together the baking soda and salt in a small bowl. Pat the bird dry. Sprinkle the brine mixture over all exposed surfaces. This will help draw moisture from the skin and produce that wonderfully crispy effect!
- Refrigerate the spatchcocked turkey on its baking sheet, uncovered, 12-24 hours. Line the periphery of the pan with gathered paper towel to soak up any juices, and discard the following day.
- Take the turkey out from the fridge an hour before you plan to roast it. Preheat oven to 450 degrees. Combine herbs and avocado oil, along with freshly cracked pepper to taste. On a separate baking sheet arrange the aromatic vegetables, then lay a wire rack or roasting rack directly on top of them.
- Wipe any remaining brine mixture from the turkey, then transfer it to the roasting rack on the veg-strewn baking sheet. Carefully separate the skin from the breasts, repeating the process with the thighs. Use a rubber spatula or your hands to spread the herb-oil mixture onto the meat as uniformly as possible. Smooth the skin, drizzle a little more oil, and rub to coat the turkey evenly. Season with more fresh cracked pepper to taste, and roast in the oven for 60 minutes or until done, rotating pan as needed. A meat thermometer inserted in the thickest part of the breast should read 160 degrees.
- Rest the turkey for 20 minutes before carving. Serve alongside the highly flavorful roasted aromatic veg, pan juices incorporated into the gravy, and all your family favorites.