1. The Brine

I started by roasting a generous amount of onions, garlic, and shallots in a big pot. Once they got some color, I added enough water for the turkey to eventually be fully submerged.

To build the flavor, I poured in chicken broth (you can use beef broth or even bouillon), plus soy sauce, salt, and black pepper. make it salty & savory.

Let the brine cool completely, then add your turkey. Pop the entire pot into the fridge and let it brine for at least 12 hours. I did mine for 36 hours :)

2. Spatchcocking

You can spatchcock the turkey before brining (that’s actually what I prefer), but for my video I did it after—either works.

Flip the turkey breast-side down and locate the backbone. Using kitchen shears, cut along both sides of the backbone to remove it. It will feel a little wrong, but just commit—you can save the backbone for the gravy drippings later.

Once it’s out, flip the bird back over and press down on the breastbone like you’re adjusting your turkey’s spine. You’ll hear a little crack. Twist the legs outward and boom—spatchcocked turkey.

If your turkey is already brined, pat it dry and sprinkle salt + a little baking powder all over. This helps the skin get extra crispy.

3. Butter Lining

Make a compound butter—plain softened butter works, or you can add garlic, thyme, herbs, whatever you love.

Gently slide your fingers under the turkey skin to separate it from the meat (start at the top of the breast and wiggle your way in). Once you’ve created some space, tuck the butter underneath the skin and spread it as evenly as possible. It’s messy but worth it.

4. Butter Injection (Optional)

If you want next-level juiciness, melt some butter and use a turkey injector to shoot it into the thickest parts of the bird—breasts, thighs, anywhere dense. Totally optional, but it genuinely makes a difference.

5. Seasoning

Season generously. I used oregano, garlic salt, smoked paprika, cumin, adobo, red pepper flakes, salt, and black pepper. Don’t overthink it—just use what you like and make sure every inch is coated. A heavy, even seasoning gives you that gorgeous roasted crust.

Arrange the turkey in your roasting tray with onions, carrots, and whatever aromatics you want. Toss in the backbone, neck, anything they gave you—these scraps make the best drippings for your gravy.

6. Baking

We’re starting HOT. Set your oven to 450°F to get that crispy skin. Roast until the skin is deeply golden and crisp.

Then lower the temperature to 350°F to let it slow cook and stay juicy. check the turkey every 40 minutes and baste it with butter!

It’s done when the juices run clear, or when a thermometer inserted into the thickest part of the breast reads 160–165°F (it’ll carryover-cook a bit once you take it out).

🕒 Baking Times

⭐️ 11–12 lb • 450°F: 20–30 minutes, then 350°F: 25–35 minutes

Total: 45–65 minutes

⭐️ 13–14 lb • 450°F: 25–35 minutes, then 350°F: 35–45 minutes

Total: 60–80 minutes

⭐️ 14–16 lb • 450°F: 30–35 minutes, then 350°F: 45–55 minutes

total: 75-90 minutes