Roasted Butterflied Chicken or Turkey (Dry Brined)

Cooking in Cowboy Boots

Hands down the tastiest and best time saving way to cook a bird! Don't we all deserve to spend more time visiting and less time cooking?

Course Main Course

Cuisine American

1 Whole Chicken or Turkey 3 ½ - 4 lb chicken or 12-14 lb Turkey (my turkey was 17 lbs and turned out great!)
1 Tbsp Vegetable, Canola or Olive Oil
Kosher Salt
Freshly Ground Pepper
Spices See note below for options

1 12-14 lb Turkey (butterflied according to directions below). Backbone, neck and giblets removed I had an 18 lb turkey but used the same timing method adjusted for the larger size
3 - 4 Large Onions Roughly chopped
4 -6 Stalks Celery Roughly chopped
12 - 14 Sprigs Thyme
2 - 4 Tbsp Vegetable Oil
Kosher Salt and Freshly Ground Pepper

I use a good sharp pair of poultry shears but good heavy duty scissors will work on smaller birds
Position the bird so it is upside down on the cutting board and holding if firmly with one hand (using paper towels to hold the bird in place can help). Make a cut down one side of the backbone, starting where the thigh meets the tail.
Cut around the thigh. If you hit the thigh bone, don't panic, just shift the shears inward slightly toward the back bone to cut around the thigh bone instead of trying to cut through it. Continue cutting through the ribs until you completely separate one side of the back bone.
Repeat on the second side
If all goes well, you will have completely removed the back bone. Ue your fingers or shears to remove any large pockets of fat and to remove any exposed red marrow from the cut bones.
Flip the bird back over and tuck the wing tips underneath the breasts to help keep them in place.
Splay the bird out then place your palms firmly on the breasts (get your mind out of the gutter) and press down hard on the ridge of the breast bone until it lies flat. Turkeys will require a little more effort and you may hear a few cracks. The bird is now ready to dry brine and roast.

Carefully loosen the skin by running your hand or the handle of a wooden spoon between the skin and the breast meat, starting at the base of the breast.
Rub roughly 1 teaspoon of Kosher salt per pound of meat all over it's body and under it's skin (or use one of the rubs listed below)
Place the bird on a rack set over a large plate or rimmed baking sheet ad refrigerate uncovered, overnight (or up to 48 hours if cooking a turkey)
After brining time, cook as directed skipping or going light on the additional seasonings

Adjust an oven rack to the upper - middle position and preheat the oven to 450°
Dry the chicken throughly with paper towels. Rub the chicken all over and under the skin with the oil. Season with salt and pepper (or with one of the rubs listed below) going easy on the salt if you have dry brined the chicken.
Set the wire rack on the a rimmed baking sheet lined with tin foil. Position the chicken so that the breasts are in the centre of the baking skeet and the legs are close to the edges.
Roast until the thickest part of the breast close to the bone registers 145°F on an instant read thermometer and the joint between the thighs and body registers at least 160°F (which should take 35-45 minutes for a 3½ - 4 lb chicken)
Transfer the chicken to a cutting board, tent loosely with foil and allow to rest for 10n minutes, then carve and serve. Save your bones for chicken soup or my favourite, homemade broth.

Adjust an oven rack to the middle position and preheat the oven to 450°. Line a rimmed baking sheet or broiler pan with tin foil.
Scatter the chopped veggies and thyme sprigs across the bottom of the pan. Place a wire rack on top of the vegetables
Pat the turkey dry with paper towels. Loosen the turkey skin from the breasts and rub the turkey all over and under the skin with 1 tablespoon of the oil. Season liberally all over with salt and pepper (go easy on the salt if the bird was dry brined. Tuck the wings under the bird, place it on the rack (be sure that it doesn't hang over the edge of the pan) and press down firmly on the breastbone to flatten the breasts slightly.
Roast, rotating the pan occasionally, until an instant - read thermometer inserted into the deepest. part of the breast registers 150° and the thighs register at least 165°, about 80 minutes. (I had an 18 pound turkey and I cooked it for 108 minutes), so figure about 6 minutes per pound. If the vegetables start to burn or smoke, add 1 cup of water or broth to the roasting pan.
Once the turkey has reached the above temperatures, remove from the oven and tent the turkey with aluminum foil and allow it to rest at room temperature for 20 minutes before carving,
Pour any collected juices from the roasting pan or baking sheet through a fine mesh strainer and use for your gravy base.
Carve the turkey and enjoy!

Parsley, basil, tarragon, cilantro, etc.
Finely chop ½ cup of fresh herb leaves by hand or in a food processor. Combine with 1 or 2 tablespoons of olive oil or melted butter to make a paste. Separate the skin covering the breasts from the meat. Rub the herb mixture all over the chicken or turkey including between the breast skin and meat.

Thyme, Rosemary, Bay Leaf, etc
Separate the skin covering the breasts from the meat. Place whole herb sprigs inside the carcass (or under and on top of the chicken or turkey if butterflied). Discard the herb stems before serving.

Garlic, shallots, scallions, chives
Finely mince enough of the above in a food processor or by hand to make2 teaspoons to 2 tablespoons. Combine with 1 tablespoon olive oil or melted butter to make a paste, Separate the skin covering the breasts from the meat and rub the mixture all over the chicken, including between the breast skin and meat prior to cooking.

Combine 1 to 4 teaspoons of your chosen spices (I like garlic powder, pepper, freshly ground mustard seed, pepper flakes, onion salt, Pink Himalayan salt) with 1 or 2 tablespoons of olive oil or melted butter to make a paste, adding 1 to 2 tablespoons of red or white wine vinegar if desired. Separate the skin covering the breasts from the meat. Rub the mixture all over the chicken or turkey and under the skin.

A variety of rubs can be used if salt and pepper aren't your thing: