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Nov 18, 2012 11:29 AM

Brining a spatchcocked turkey?

I'm planning to spatchcock my turkey this year. The turkey is my least favorite cooking task for Thanksgiving dinner, since I never feel confident that the bird is evenly done, so I'm going to see if this method helps.

I'm also planning to brine the bird, after the backbone has been removed so it won't take up so much room in the fridge.

I haven't really found any postings about both brining and spatchcocking. Any body have any comments, advise, misgivings, etc.?

Thanks, chowhounders!

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  1. I do it with chickens on the grill all year long.

    Go forth and brine!

    1 Reply
    1. re: C. Hamster

      thank you! i'm feeling it! I'm going to!

    2. i "dry-brine" a spatchcocked turkey now. perfect!

      1 Reply
      1. re: hotoynoodle

        I dry brine as well. Because it's spatchcocked, it doesn't take up nearly as much room in the fridge, too.

      2. A butterflied turkey will take up a lot more space in the fridge, at least laterally, than a whole turkey. If you're dry brining it won't matter but finding an appropriate container for a wet-brined butterflied turkey might be a challenge.

        2 Replies
        1. re: janniecooks

          Actually, the spatchcocked turkey takes up way less room - you can just roll it into a tidy little package. If you left it splayed out it would take up a lot of lateral room, but there's no need to do that.

          1. re: biondanonima

            Of course! Never though of that, great idea. Thanks.

        2. We salt and air dry a la Zuni which I like even better than a wet brine. Easier too.