This recipe is adapted from Food & Wine

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.

Active Time: 45 mins

Defrost Time: 3-4 days

Air Dry & Brine Time: 36 hours

Cooking Time: 20 minutes + 65-75 minutes

Resting Time: 30 minutes


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