NOVEMBER 2019 43
Dry-Brined Spatchcocked
Turkey
ACTIVE 45 MIN; TOTAL 3 HR 15 MIN, PLUS
2 DAYS REFRIGERATION; SERVES 10
Roasting the turkey over a bed of limes
and ginger helps keep the bird moist and
adds citrusy flavor.
1 (12- to 14-lb.) fresh or thawed frozen
natural whole turkey, patted dry
31 / 2 Tbsp. kosher salt (preferably
Diamond Crystal) or 3 Tbsp.
Morton kosher salt, divided
2 (3-oz.) limes, quartered
1 (2-inch) piece fresh ginger, cut into
(^1) / 4 -inch coins
1 garlic head, halved crosswise
(^1) / 2 cup unsalted butter (4 oz.), cut into
8 pieces
2 cups unsalted chicken stock
- Place turkey, breast side down, on a
work surface. Using poultry shears and
beginning at tail end, cut along each side
of backbone, separating backbone from
turkey. Reserve for stock or discard. Turn
turkey breast side up. Using the heels of
your hands, press firmly against breast-
bone until it cracks and turkey breast flat-
tens. Trim any excess fat around neck.- Starting at neck end, loosen and lift
skin from breast and legs by inserting fin-
gers and gently pushing between skin and
meat (do not detach skin completely).
Rub 1 tablespoon salt under skin. Care-
fully replace skin. Rub remaining 2^1 / 2
tablespoons salt all over skin and in tur-
key cavity, rubbing more salt where meat
is thickest. Place turkey on a wire rack set
snugly inside an 18- x 13-inch rimmed
baking sheet. Tuck wing tips under turkey.
Turn turkey breast side down. Cover with
plastic wrap; refrigerate 36 hours. - Spread limes and ginger in a single
layer on a clean rimmed baking sheet
(lined with aluminum foil, if desired); add
garlic head halves. Place a wire rack on
lime mixture in baking sheet. Remove tur-
key from refrigerator. Uncover turkey, and
place, breast side up, on rack in prepared
baking sheet; pat dry with paper towels.
Refrigerate, uncovered, at least 6 hours
or up to 12 hours.
4. Remove turkey from refrigerator. Let
stand at room temperature 1 hour. Mean-
while, preheat oven to 450°F with oven
rack in lower third of oven. Place 2 butter
pieces under loosened skin of each breast
and 2 butter pieces under loosened skin
of each leg. Pour stock into baking sheet.
5. Roast turkey in preheated oven until an
instant-read thermometer inserted in
thickest part of breast registers 150°F, 1
hour to 1 hour and 10 minutes, rotating
baking sheet halfway through roasting
time. Transfer turkey to a cutting board,
and let rest 30 minutes. (Reserve aromat-
ics and pan drippings for Coconut-
Lemongrass Gravy.) Carve turkey, and
transfer to a platter. Serve with Coconut-
Lemongrass Gravy.
WINE Citrus-scented, dry Riesling: 2017
Best’s Great Western
NOTE For dry brining, select natural,
heritage, or organic turkeys instead of
kosher, water-added, or self-basting
turkeys, which are processed with salt.
Coconut-Lemongrass Gravy
PHOTO P. 41
TOTAL 15 MIN; MAKES 1^1 / 4 CUPSCreamy coconut milk and a touch of sugar
help to round out this lemongrass- and
lime-scented gravy.Aromatics and pan drippings from
Dry-Brined Spatchcocked Turkey(^1) / 4 cup well-shaken and stirred
unsweetened coconut milk
2 Tbsp. unsalted butter
2 tsp. finely chopped lemongrass
2 tsp. light brown sugar
1 tsp. cornstarch
- Pour aromatics and pan drippings
through a fine wire-mesh strainer into a
medium bowl, pressing on solids. Discard
solids. Skim off and discard fat from drip-
pings (there should be about 1 cup drip-
pings remaining; top up with chicken
stock, if needed). - Transfer drippings to a blender; add
coconut milk, butter, lemongrass, and
brown sugar. Process until smooth, about
30 seconds. Set aside 2 tablespoons
coconut milk mixture. Pour remaining
coconut milk mixture into a small sauce-
pan. Stir together cornstarch and
reserved 2 tablespoons coconut mixture.
Bring coconut milk mixture in saucepan to
a simmer over medium; stir in cornstarch
mixture. Simmer, stirring often, until
slightly thickened, about 2 minutes. Serve
with Dry-Brined Spatchcocked Turkey.