Dry Brined Herb and Ghee Roasted Spatchcock Turkey

Few words are needed to describe this dish and recipe. There is nothing more important for a Thanksgiving dinner than a well-executed turkey. Being my first time preparing a full turkey for my guests, I was incredibly intimidated. Thankfully, I have a local butcher that I love (shoutout to Dickson’s Meat Stand) who made sure they had the perfect bird ready for me to serve my Friendsgivings guests a week early. Most importantly, they spatchcoked this big bird for me to cut down roasting time (because who has time to cook a turkey for four hours) and guarantee more of my favorite part of turkey – perfectly roasted skin. This bird was dry brined and then rubbed with ghee and seasonings to make sure every bite was flavorful, juicy, and nap inducing.

Ingredients (serves ~10 people):

• Turkey – spatchcocked by your butcher (15lbs – get ~1.5lb pound per person)

• 4th & Heart Ghee (¾ cup)

• Morton salt (½ cup)

• Baking soda (1 ½ tablespoons)

• Lemon (2)

• Rosemary sprigs

• Thyme sprigs

• Chopped sage

• Pepper

Directions:

1. At least 24 hours prior to cooking the turkey, dry brine it:

   1. Pat the turkey dry with paper towels and then cover it with a mixture of the Morton salt and baking soda

   2. Place the turkey, uncovered, in the fridge for the next 24 hours

2. When ready to cook the turkey, rub it with the 4th & Heart ghee

3. In a bowl, combine the chopped sage, and pepper

4. Rub this paste on the turkey, place the rosemary and thyme sprigs under the skin, and the turkey wedges underneath

5. Cook @ 420° for ~1 hour and 20 minutes, or until the temperature of the turkey reads 160°

6. Remove the turkey and let it sit for ~10 minutes then slice to serve

Diet Compliant:

1. low FODMAP

2. Dairy free

3. Gluten free

4. Paleo

5. Whole30