Preparation
Step 1: Thaw the Turkey (4 to 6 Days Before Cooking)
If your turkey’s frozen, start early.
In the fridge, allow about 24 hours for every 5 pounds (roughly 3 days for a 15-pound bird).
For a faster thaw, submerge it in cold water, changing the water every 30 minutes — about 8 hours total.
Step 2: Spatchcock the Turkey (1 to 2 Days Before Cooking)
Spatchcocking sounds fancy, but it’s really simple — and totally worth it.
Place the turkey breast-side down on a large cutting board.
Using kitchen shears, cut along both sides of the backbone and remove it (save it for gravy or stock).
Flip the bird breast-side up and press firmly on the breastbone until it flattens — you’ll hear a little crack.
Now your turkey will roast evenly and develop crispy skin everywhere.
Step 3: Make the Herbed Orange Butter
In a small bowl, combine the softened butter, orange zest, rosemary, thyme, sage, garlic powder, black pepper, and sea salt.
Give it a good mix until it’s smooth and fragrant. It should smell bright, buttery, and herby — like a holiday in a bowl.
Step 4: Dry Brine & Season the Turkey
Pat the turkey completely dry — top, bottom, and under the wings.
Gently loosen the skin over the breast and thighs with your fingers.
Rub the herbed orange butter under the skin, spreading it evenly.
In a small bowl, mix the kosher salt, pepper, and any leftover zest or herbs.
Rub this dry brine all over the turkey — front, back, and inside the cavity.
Place the turkey skin-side up on a wire rack set over a rimmed baking sheet, and refrigerate it uncovered for 24–48 hours.
This step does double duty: the salt seasons the meat deeply, and the air-drying helps the skin get perfectly crisp.
Step 5: Bring to Room Temperature (1 Hour Before Cooking)
Take the turkey out of the fridge about an hour before roasting.
Letting it warm up slightly helps it cook evenly and keeps the juices where they belong — inside the meat.
Step 6: Roast the Turkey (Spatchcock Style!)
Preheat your oven to 425°F. This high heat is what gives you that incredible golden skin.
Line a rimmed baking sheet or large roasting pan with foil and set a wire rack on top. Lay the turkey flat, skin-side up, and roast for 1 hour 45 minutes to 2¼ hours total, rotating the pan halfway through. Start checking the temperature around the 1 hour 30 minute mark — dry brined birds cook a bit faster.
You’re looking for 165°F in the breast and 175°F in the thigh. If the skin starts browning too quickly, tent it loosely with foil. About 30 minutes before it’s done, baste once or twice with the buttery pan drippings for shine and flavor.
Step 7: Rest & Serve
Once the turkey’s done, let it rest for at least 30 minutes before carving.
It’s hard to wait (the smell is unreal), but it’s worth it — the juices will redistribute and every bite will be tender and juicy.
Then carve it up, listen to that beautiful skin crackle, and take in the aroma — buttery, citrusy, and herby perfection.
Serve it with your favorite sides and watch everyone go quiet for that first bite.
About the Recipe
This turkey has become our go-to for holidays. It’s a simple dry brine, but what makes it special is the orange zest and herbed butter that go under the skin — it adds this bright, aromatic flavor that just makes the whole bird sing. The skin gets crispy, the meat stays juicy, and the whole house smells amazing.
Ingredients
For the Herbed Orange Butter:
½ cup (1 stick) unsalted butter, softened
Zest from 1 large orange (or 2 small ones)
Optional: zest from 1 small lemon, for extra brightness
2 tbsp fresh rosemary, finely minced
1½ tbsp fresh thyme, finely minced
1 tbsp dried sage (or 1½ tbsp fresh sage, finely chopped)
2 tsp garlic powder
2 tsp cracked black pepper
1½ tsp coarse sea salt
For the Dry Brine:
3 tbsp kosher salt (Morton’s works perfectly)
1 tsp cracked black pepper
A pinch of extra orange zest or herbs, if you have them
The Turkey:
1 whole turkey (14 to 16 lb) — organic or free-range if possible