Cowboy Butter Turkey
Make your Thanksgiving meal unforgettable with this cowboy butter turkey recipe! A flavorful brine ensures juicy, evenly cooked meat, while herb butter infused with lemon zest, garlic, and paprika sets a new holiday standard. Basted with white wine for a golden, flavorful finish, this turkey is pure perfection!
Servings 10 servings (for 15 lb turkey)
Calories 482kcal
Ingredients
- 12-18 lb turkey
- 1 tbsp kosher salt for every 4 lbs turkey (example: 3 tbsp for a 12 lb turkey)
- 2 tsp freshly ground black pepper
- 1 tbsp light brown sugar
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp mustard powder
For the cowboy butter
- 16 tbsp (2 sticks) unsalted butter room temperature
- 2 tsp lemon zest
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp minced fresh chives
- 2 tbsp minced fresh parsley
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 2 tsp minced fresh thyme
- 1 tsp minced fresh rosemary
For the basting liquid
- 2 ½ cups dry white wine
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tbsp Worcestershire sauce
For the roasting
- 1 large onion chopped
- 2 carrots chopped
- 2 ribs celery chopped
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- In a small bowl, combine the salt, black pepper, brown sugar, smoked paprika, garlic powder, and mustard powder. Mix together to combine evenly.
- Spatchcock the turkey. Ensure the turkey is fully thawed. Remove all packaging, including the neck and giblets often found in the cavity. Place breast-side down on a flat surface. Using a sturdy kitchen/poultry shears or sharp chef's knife, cut along one side of the backbone from tail to neck. Repeat on the other side of the backbone, cutting as close to the bone as possible. It may take some effort, especially the first time, but with steady pressure, the backbone will come free in one piece. With the backbone removed, flip the turkey over. The breasts should now be facing up. Dry the skin with a paper towel to remove any dampness. Spread the thighs outward, then press down firmly on the center of the breastbone using both hands. Apply enough pressure to crack the breastbone and flatten the turkey. It is now ready for brining or seasoning.
- Carefully separate the skin from the meat. Gently work fingers under the skin, being careful not to tear it. Separate as much as possible over the breasts and onto the thighs and legs.
- Rub the salt mixture over the entire turkey, under the skin, and on the underside. Once the salt is all used on the turkey, set the turkey on a baking sheet in the refrigerator uncovered for 8 to 24 hours, with 24 hours being ideal. Leaving the turkey uncovered in the refrigerator allows the skin to dry out and become crisp during roasting.
- Before roasting the turkey, preheat the oven to 425°F and make the cowboy butter. Combine the butter, lemon zest, Dijon mustard, Worcestershire sauce, chives, parsley, garlic powder, smoked paprika, minced thyme, and minced rosemary. Mix until smooth. Remove half of the cowboy butter and set it aside. Rub the remaining half of the butter mixture under the skin directly on the meat and on top of the skin, all over the bird. The butter will clump with the cold turkey, but spread as much as possible, knowing there will be irregular pieces of the cowboy butter.
- Set the turkey on a rack in a roasting pan with onion, carrots, celery, thyme sprigs, and rosemary sprig underneath for the pan juices.
- In a saucepan, prepare the basting liquid. Combine the reserved cowboy butter, wine, thyme sprigs, rosemary sprig, and Worcestershire sauce. Set over low heat to melt the butter and steep the herbs.
- Place the turkey in the preheated oven. Roast at 425°F for 20 minutes and then lower the temperature to 375°F. During roasting, baste the turkey every 15 minutes. Roast until the breast registers 160°F and the thighs register 170°F. A spatchcocked turkey will roast quickly, usually about 6-9 minutes per pound of meat. Start to check the temperature after 1 hour, making sure not to overroast. Once the turkey is at temperature, remove it from the oven and allow the turkey to rest for 20-30 minutes. The turkey will continue to roast from the residual heat, bringing the breast to 165°F and the thighs to 175°F. Once the turkey has rested, carve and serve.
Video
Notes
Do not cover the turkey while it rests in the refrigerator. This allows for air circulation, drying out the skin. A drier skin during brining makes for a crispier outside after roasting.
Leave the skin on the onions. They'll add color and a depth of flavor to the overall dish. Vegetables also act as a lower rack in the roasting pan, propping up the turkey to allow for air circulation and even roasting in the oven.
Tuck the wing tips under the bird. This will allow the dish to roast evenly and prevent the tips from burning.
Letting the turkey rest after roasting is essential. This allows the turkey to reach its final internal temperature, meaning it's safe for consumption without overcooking and causing it to dry out. Always use a meat thermometer to check the temperature.
Nutrition
Serving: 1serving | Calories: 482kcal
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