Samin Nosrat's Best Thanksgiving Turkey | NYT Cooking

Updated at: Thu, 17 Aug 2023 13:49:01 GMT

Step 1

Thaw turkey (10 to 14 pounds). Double bag and place in fridge for 3-4 days prior to brining. Timing example: Buy 18 lb frozen turkey on Fri morning. Let thaw 4 days (check Mon night and add water to the stock pot if still frozen in parts). Brine Tues morning, cook Thurs morning.

Step 2

When turkey is fully thawed, remove any packaging and innards from cavity, and rinse in water. Place turkey breast side down on cutting board and use kitchen shears to remove the backbone. Cut on either side of the bone on one side and switch to the other, going back and forth until the bone is fully removed. Flip turkey over (breast side up) and press down hard on the breastbone until you hear cracking and the turkey lays flat. Spatchcocked!

Step 3

Once spatchcocked, create the brine mixture. Double bag a stock pot and combine milk, vinegar and salt, stir to dissolve. Alternatively, you can use actual buttermilk instead of the milk and vinegar. Place turkey in breast side down, legs up. Remove air from the inner bag and tie, squish around the brine to all parts of the turkey. Let brine in the fridge for full 48 hours, rotating it in the bag every 12 hours so the full turkey is marinated.

Step 4

Three hours before you plan to roast, remove turkey from the brine and scrape off excess buttermilk with hands to minimize burning. Leave turkey out on a rimmed baking sheet on the counter to come up to room temperature.

Step 5

Position rack in the upper third of the oven and preheat to 400 degrees. Transfer turkey to a roasting pan with wire rack. Lay flat, tuck thighs inward and tuck wingtips underneath to prevent burning.

Step 6

Place baking sheet on the prepared oven rack and roast the turkey, occasionally rotating it 180 degrees, until it reaches 150 degrees on deepest part of breast and 165 on thigh without touching the bone. 80-100 min depending on turkey size. May need to tent foil on top of breast and other parts if browning too quickly.

Step 7

Transfer turkey to cutting board or platter and let rest for 20 min before carving.

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