If you’re like us, you’ve served way too many under seasoned and dried out turkeys. And when turkey is the centerpiece of the meal, this is stress you don’t need during the holidays.
We’ve found the only way to ensure a perfectly cooked turkey every time is to dry brine and spatchcock it. And to ensure you’ll impress your friends and family, we’ve come up with a Masi Masa twist on the holiday classic using our Tikka Masala spice blend, which adds a ton of flavor and a little smokiness. (To take your menu over the top, make our Tikka Masala Spiced Naan Stuffing and Saag Paneer-ish.)
Dry brining results in crispier skin than wet brining and more flavorful meat than a classic wet brine. And spatchcocking (butterflying) the turkey cuts down on cooking time and results in more evenly cooked meat.
We won’t lie, dry brining takes time. If you are using a frozen turkey, you’ll need to be sure to allow enough time to defrost it in the refrigerator (3-4 days) AND to air dry and dry brine (36 hours), which means you have to start the process at least 5 days before Turkey Day.
This recipe calls for 2 TSBP Masi Masa Tikka Masala Spice Blend. There are 3 TBSP in a pack — the additional TSBP can be used in our Naan Stuffing with a Tikka Masala Twist.
Select natural, heritage, or organic turkeys instead of kosher, water-added, or self-basting turkeys, which are processed with salt.
If not using a fresh turkey, make sure to allow 3-4 days to defrost your turkey in the refrigerator before brining (follow defrosting directions on the package).
If you have the space for a full sheet pan in your refrigerator, you can spatchcock the turkey before brining.
Air Dry Turkey (36 hours before morning of Turkey Day)
Remove DEFROSTED turkey from packaging, pat dry with paper towels. (Remove innards from the cavity. Save for gravy or discard.)
Place the turkey on a wire rack over a sheet or roasting pan.
Place in the refrigerator for at least 12 hours or overnight.
Dry Brine Turkey (24 hours before morning of Turkey Day)
Make spice mixture: Mix together 3 ½ TBSP Diamond kosher salt, 2 TBSP of Masi Masa Tikka Masala Spice Blend (reserve rest of pack for Naan Stuffing), and ½ cup brown sugar.
Starting at the neck end, loosen and lift skin from breast and legs by inserting fingers and gently pushing between skin and meat (do not detach skin completely).
Rub 1 TBSP spice mixture under skin. Carefully replace skin.
Rub remaining spice mixture all over skin and in the turkey cavity, rubbing more spice mixture where the meat is thickest.
Place turkey on a wire rack set on a rimmed baking sheet or pan. Tuck wing tips under turkey. Turn the turkey breast side down. Cover with plastic wrap; refrigerate until ready to spatchcock and roast (at least 24 hours).
Spatchcock & Prep Turkey (3 ½-4 hours before serving)
On a clean rimmed baking sheet (lined with aluminum foil for easier clean up), spread lemon and orange wedges, quartered onion, and halved garlic head in a single layer on a clean rimmed baking sheet (lined with aluminum foil, if desired). Place a clean wire rack on top (rack will be a little wobbly).
Remove turkey from the refrigerator. Uncover; turn breast side up and pat dry with paper towels. Let stand at room temperature for 1 hour.
Meanwhile, preheat the oven to 450°F and place the oven rack in the lower third of the oven.
Place the turkey breast side down on a large cutting board or other clean work surface. Using poultry shears and beginning at tail end, cut along each side of backbone, separating backbone from turkey. Reserve backbone for stock or discard.
Turn the turkey breast side up. Using the heels of your hands, press firmly against breast-bone until it cracks and turkey breast flattens.
Trim any excess fat around the neck, discard.
Place 2 butter pieces (2 TBSP each) (or¼ cup ghee (divided into two 2 TBSP pieces)) under loosened skin of each breast and 2 butter pieces (2 TBSP each)(or¼ cup ghee (divided into two 2 TBSP pieces)) under loosened skin of each leg.
Roast Turkey (2 1/2 hours before serving)
Roast turkey in a preheated oven at 450°F for 20 minutes.
Reduce temperature to 375°F and roast for additional 65-75 minutes or until an instant-read thermometer inserted in the thickest part of the breast registers 150°F.
Every 20 minutes, baste the turkey with its drippings.
Rotate the baking sheet halfway through roasting time.
Transfer turkey to a cutting board, and let rest 30 minutes before carving and serving.
