Ingredients:

  • 8 liters Cold Water
  • 250g Kosher Salt
  • 100g Brown Sugar
  • 4 sprigs Fresh Rosemary
  • 10g Black Peppercorns
  • 11 lb Whole Turkey, thawed completely
  • 115g Unsalted Butter, softened
  • 30ml Extra Virgin Olive Oil
  • 15g Smoked Paprika
  • 20g Fresh Sage, minced
  • 20g Fresh Thyme, minced
  • 4 cloves Garlic, smashed into a paste
  • 10g Coarse Black Pepper

Instructions:

  1. Lay the turkey breast-side down and use heavy-duty poultry shears to cut along both sides of the backbone.
  2. Remove the backbone (set aside for soup). Flip the bird over and press hard on the breastbone until you hear a crack so the turkey lies completely flat.
  3. Pat the skin bone-dry with paper towels to ensure a crispy crust.