Let us show you how to make the ultimate spatchcocked turkey with an easy-to-make spicy brine, Gladstone The Original hot sauce herb butter, crispy skin, juicy and moist turkey meat. It is perfection.
You watched the Martha Stewart documentary, and you are feeling inspired this Christmas dinner. As Martha says, “It’s a good thing.” You know what’s not a good thing? Bland, boring, dry turkey. This year, it’s time to start being an adult, and take your holiday bird seriously with a spicy brine, a hot sauce herb butter rub, and the game-changing spatchcock technique. With this recipe, your turkey won’t just taste incredible—it’ll make you feel like Martha Stewart.
Let’s get started.
This recipe combines bold flavours, juicy meat, and crispy skin with the help of a spicy brine, a hot sauce-infused herb butter, and the perfect spatchcock technique to ensure your turkey is the star of the holiday table
Part One: Turkey Brine
Prep time: Brining + Prep 12-24 hours (depending on brine time)
Ingredients:
1 cup kosher salt
1-gallon water (16 cups)
1/2 cup brown sugar
1 bottle Gladstone The Original Hot Sauce
6 cloves garlic, smashed
1 medium onion, quartered
4 fresh thyme sprigs
4 fresh rosemary sprigs
2 teaspoons black peppercorns
1 gallon ice water (16 cups)
1 12-13 spatchcocked turkey (12–14 lbs)
Instructions:
In a large stockpot, combine water, kosher salt, and brown sugar. Heat over medium heat, stirring occasionally, until the salt and sugar dissolve. Remove from heat.
Stir in the Gladstone The Original hot sauce, garlic, onion, thyme, rosemary, and peppercorns. Allow the brine to cool to room temperature.
Add the ice water to cool the brine completely.
Place your turkey in a large brining bag, clean cooler or large stock pot. Pour the brine over the turkey, ensuring it is fully submerged. Refrigerate (or keep in a cool spot with ice) for 12-24 hours.
Remove the turkey from the brine, rinse thoroughly under cold water, and pat dry with paper towels.
This brine will pack a flavourful punch with the heat from the hot sauce while balancing the salt and aromatics! Feel free to add additional herbs if you would like, and maybe some citrus too!
Spatchcocked turkey - When ordering your turkey this year you can ask your butcher to spatchcock it for you, or be like Martha, and youtube it. If we can do it, I promise you can too.
Make sure to take back bones with you so you can make soup!
Part Two: Roast Turkey
Cook Time: 1:45 -2:15 minutes
Servs: 8-12
Ingredients:
1 spatchcocked turkey (12–14 lbs), brined for 12–24 hours
½-¾ cup unsalted butter, softened
1/4 cup Gladstone Original Hot Sauce
Fresh herbs (thyme, rosemary, sage), roughly chopped or whole
Sea salt (to taste)
Instructions:
Let the turkey come to room temperature for about 30 minutes before cooking.
Preheat your oven to 375°F (190°C).
In a bowl, mix softened butter, The Original Gladstone hot sauce.
Gently loosen the skin over the turkey breast and thighs using your fingers or a spoon.
Spread half the butter mixture under the skin, distributing it evenly and adding some of the herbs.
Rub the remaining butter over the top of the skin and sprinkle the turkey generously with sea salt.
Place the spatchcocked turkey on a baking tray fitted with a wire rack if available, if not don’t worry. Place extra herbs over the bottom of the pan and place the turkey on top.
Roast in the oven for 1 hour 45 minutes to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs. It’s a personal preference but you can pull the turkey just before it reaches these temperatures, it will continue to cook as it rests.
Every 30 minutes, baste the turkey with the pan drippings for extra flavour and moisture.
Remove the turkey from the oven and let it rest for 20–30 minutes before carving. This is a super important part as it allows the juices to redistribute for tender, juicy meat. Serve with our favourite side dishes. Have you tried our stuffing recipe? It would be a great partner to this turkey.
Ready to give it a try? Grab a bottle (or two!) of Gladstone The Original Hot Sauce to take your turkey—and any holiday meal—to the next level. If you make this recipe, we’d love to hear from you! Share your photos and tag us on social media or leave a comment below.
From all of us at Gladstone, Merry Christmas and Happy Holidays! 🎄🌶️
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