Spatchcock Turkey
Ingredients
Mojo Dry Brine
-
2
tablespoons
olive oil
-
1
tablespoon
kosher salt
-
Zest from 2
lemons
lemons
-
Zest from 2
navel oranges
navel oranges
-
6
cloves
garlic, peeled and crushed
-
½
teaspoon
dried oregano
Turkey Preparation
-
1
12-pound
turkey, thawed in the fridge
-
2
lemons, sliced
lemons
-
2
oranges, sliced
oranges
-
to taste
kosher salt
-
to taste
freshly ground pepper
Mojo Sauce for Dipping
-
Juice from 2
lemons
lemons
-
Juice from 2
naval oranges
naval oranges
-
¼
cup
olive oil
-
1
teaspoon
kosher salt
Instructions
- Make the Mojo Dry Brine by mixing olive oil, salt, lemon zest, orange zest, crushed garlic, and oregano in a bowl.
- Preheat the oven to 425°F.
- Prepare the turkey by removing the gizzards and cutting out the backbone with kitchen shears to lay it flat.
- Rub the mojo mixture under the skin of the turkey breast and season the top with salt and pepper.
- Place lemon and orange slices underneath the turkey.
- Roast the turkey in the oven for 1½ hours or until the internal temperature reaches 170°F.
- Let the turkey rest for 10 minutes after removing it from the oven.
- While the turkey is resting, make the mojo sauce by whisking together the lemon juice, orange juice, olive oil, and salt.
- Carve the turkey and serve with the mojo sauce.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
6g
Total protein
1g
Sodium
291mg
Cholesterol
0mg
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