Spatchcock Harissa Turkey

1Spatchcock 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.

2Place 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.

3Line 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.

4Arrange 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.

5In 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.

6Roast 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.

7Roast 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.