Butterfly Turkey with Dry Rub Brine

–from our friends at Pure Harvest Farm


  • 3 1/2 tablespoons kosher salt
  • 1/2 teaspoon of sage
  • 1/2 teaspoon of dried thyme
  • 1 1/4 teaspoons of whole black peppers
  • 1/2 teaspoon of whole allspice berries
  • one 13 to 14 pound turkey


Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a grinder and pulse until the peppercorns and allspice are coarsely ground (5 to 6 pulses); set aside.

Set the turkey breast-side down on a large cutting board with the tail closest to you. Use heavy-duty knife or shears or electric knife to cut up one side of the backbone. Turn the bird, cut back down the other side of spine. Reserve the backbone for giblet stock.

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 been flattened slightly.

Rub the seasonings on both sides of the turkey. Place turkey on parchment paper in a pan breast-side up with legs running with the long side of the pan. Store uncovered in refrigerator for four days remove the turkey from the refrigerator and leave it at room temperature for one hour (the turkey skin might look dry, do not fear).

Heat the oven to 425.

Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack.

Place a roasting pan with the stuffing mix of your choice onto the lower rack to catch drippings.

Roast for 30 minutes.

Reduce the heat to 350° and roast an additional 50 minutes or until part of the breast registers 155°F.

Remove turkey from the oven onto a cooling rack; set aside and rest for 30 minutes.

And Monja! Enjoy one of the best turkeys you’ll ever have.

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