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Dry Aged Turkey

Ever dream of a turkey with super crispy skin but still super juicy meat? What about not spending the WHOLE DAY cooking said turkey?  Well with my foolproof method you can have both things and a turkey cooked in less than 2 hrs!
Course Main Course
Cuisine American
Keyword crispy skin, oven roasted turkey, smoked turkey, Thanksgiving, turkey
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Author Kristi Shields

Ingredients

Instructions

  • Spatchcock  
    Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Bone Broth. Discard any fat pockets or excess skin found inside the turkey. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly. 
  • Dry Brine Rub  
    Place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground 5 to 6 pulses. Rub the seasoned salt on both sides of the turkey. Place the turkey on a parchment paper-lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for 4 days. 
  • COOK DAY:  
    Remove the turkey from the refrigerator and leave at room temperature for 1 hour. Rub Turkey down with softened room temperature butter.
  • Smoking:  
    Get your smoker to 425/450 degrees. Place Turkey directly on grates and close the lid. Cook until you reach an internal temperature of 155 degrees in the thickest part of the breast. Remove from smoker and allow to rest for 15-20 min (cover with foil while resting).  
    *If you want to make gravy from the drippings, place an aluminum foil pan under the grates where the turkey will sit before you heat your smoker.
  • Oven:  
    Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit. Heat the oven to 425 degrees F. Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the reaches. Place a pan on the rack beneath the turkey to catch drippings. You can even add root veggies, potatoes etc to this pan if you want a side of root vegetable to accompany your meal. They will roast and be flavored by the drippings. OR if you want to make a delicious gravy, add the neck and giblets to this pan to collect drippings for your gravy. Roast for 30min. 
    Reduce the heat to 350 degrees F. Continue to roast the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes.

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