Dry-brined spatchcocked turkey from Food & Wine Magazine, November 2019: The Thanksgiving Issue (page 43)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut-lemongrass gravy; Cornbread dressing with buttery sage croutons; Vegetarian wild mushroom sourdough dressing; Sweet onion challah stuffing; Whipped sweet potatoes with coconut yogurt; Bacony potato puree; Crushed potatoes with spiced olive oil; Buttermilk-poblano gravy; Tuscan kale salad with Gorgonzola croutons; Ginger- and molasses-glazed root vegetables; Roasted butternut squash with curry leaves; Cranberry kosho

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Turkey brines 36 hours.

  • eroachTN on April 29, 2020

    I found this recipe in my November 2019 Thanksgiving issue of F&W then again via an Instagram video on F&Ws page around the same time. I've made turkey using this method at least 6 times for various family and friends gathering. Every time people comment on how flavorful and juicy the turkey is with perfectly crispy skin. Watch Mary Frances Heck's video on the process here or on Instagram. She simplifies everything and gives explanations on each step and why to do it that way. Sometimes I'll vary the spice mixture, but this is the only way I'll make turkey going forward. I've also tried it with chicken and adjusted the cooking time and it was equally fantastic. 100% worth the prep time and so much easier than a wet brine.

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