- Level
- medium
- Prep Time
- 15 mins
- Total Time
- 25 h 30 m
- Serves
- 8-10
Ingredients
- ¼ cup
- large crystal kosher salt
- 60 mL
- 4 tsp
- packed brown sugar
- 20 mL
- 8-10 lb
- turkey
- 3.6- 4.5 kg
- 1 cup
- Compliments Unsalted Butter, softened, divided
- 240 mL
- â…“ cup
- harissa paste, divided
- 80 mL
- â…“ cup
- Compliments Organic Maple Syrup
- 80 mL
Directions
Step 1
Spatchcock and dry rub/brine your turkey the day before. Set a wire rack on a large rimmed baking sheet. Stir kosher salt and brown sugar in a bowl.
Step 2
Place turkey, breast-side down on a clean work surface, using poultry shears, cut along sides from backbone to end and reserve for stock. Place the turkey breast-side up and using your palms, press down hard on each breast to flatten. Arrange on a prepared rack. Rub kosher salt mixture over both sides of turkey; refrigerate for up to 24 hours.
Step 3
Line a rimmed baking sheet with foil and preheat the oven to 200°C (400°F). In a small bowl, combine ½ cup of butter and 3 tbsp of harissa, stirring to combine. Transfer turkey and rack to foil-lined pan.
Step 4
Arrange turkey upright, pushing legs to touch allowing the breast skin to be firm, facing up. Using fingers, carefully separate skin from breast meat, being careful not to tear. Place ½ cup of the butter mixture under the skin of each breast, smoothing out. Rub any remaining mixture all over the turkey.
Step 5
In a saucepan, combine the remaining ½ cup of butter, maple syrup, and remaining ¼ cup harissa. Cook over medium heat until mixture resembles a glaze, about 1 minute. Brush all over turkey. Arrange turkey flat.
Step 6
Roast turkey for 30 minutes. Remove from the oven and brush with some of the glaze, warming the glaze if needed to loosen. Reduce the oven to 180°C (350°F) and roast and glaze every 30 minutes, rotating the pan and covering any parts with foil if browning too quickly, a total of about 2 hours.
Step 7
Roast until the internal temperature inserted into the thickest part reaches 80°C (175°F) and let it rest, tented with foil. Monitor turkey’s internal temperature while resting to ensure that it reaches 82°C (180°F). Serve and carve.
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