Spatchcocked Turkey

To make this spatchcocked turkey you will need:

• 11 lb. TURKEY, thawed and cleaned
• 3 Tbs KOSHER SALT
• 1/2 tsp GRANULATED GARLIC
• 1/2 tsp BLACK PEPPER
• 6 fresh BAY LEAVES
• 2 sprigs fresh THYME, leaves removed
• zest from an ORANGE
• 1 sprig fresh ROSEMARY, leaves removed
• 1 ONION, chopped
• 2 CARROTS, chopped
• 3 stalks CELERY, chopped
• 4 Tbs BUTTER, melted (OIL may be better for such high temperatures)

Three days before cooking use a food processor to pulse the salt, garlic, pepper, bay leaves, thyme, orange zest, and rosemary until all ingredients are the same size. Rub this mixture all over the bird, under the skin, and inside the bird. 

Wrap the bird in cling wrap and put it in the fridge for three days. The night before cooking, take the turkey out of the cling wrap and place it back in the fridge for at least 8 hours to dry out.

Take the turkey out of the fridge 1 hour before cooking to come to room temperature. Chop up the onion, carrots, and celery. Toss the vegetable in a little bit of oil and lay them out on a baking sheet that has been covered in foil. Then place a cooling rack on top of the baking sheet with vegetables. Preheat your oven to 450 degrees F. 

Cut the spine out of the bird and then lay the bird out onto the cooling wrack. Use this video for directions. 

Brush the melted butter (or oil) onto the bird and when ready stick it in the oven!

Bake for about 70-90 minutes, until the thighs are 165 degrees F and the breasts are 150 degrees F.

Dry Rub: http://www.foodnetwork.com/recipes/jeff-mauro/crispy-skinned-herb-roasted-turkey.html
Video: http://www.seriouseats.com/2014/11/video-how-to-spatchcock-turkey-thanksgiving.html