Emmanuel Duverneau’s Famous Thanksgiving Turkey is spatchcocked, dry-brined, and glazed with maple soy for crackly skin and juicy meat. Get the full recipe.
Emmanuel Duverneau’s Famous Thanksgiving Turkey is the first bird that ever made my whole family go quiet at the table. Then they asked for more gravy. To this day, I’m a little smug about that crackly skin.
Table of Contents
Quick Overview: Why This Turkey Wins Thanksgiving
This recipe takes a 13- to 14-pound bird and flattens it, so it cooks faster and more evenly. A dry brine seasons the meat way down deep. Not only that, the herby compound butter keeps the breast juicy.
Then you brush on the maple soy glaze in layers until the skin turns deep mahogany. It tastes sweet and salty, with a hint of smoke, in my opinion. Honestly, it’s the kind of “my famous Thanksgiving turkey” I’d carry to the table with a straight face!
- Spatchcocked for crisp skin all over and even cooking
- Dry-brined for 24 to 48 hours for seasoned, juicy meat
- Herb compound butter tucked right under the skin
- Maple soy glaze with orange zest, thyme, and rosemary
- Umami-packed gravy made with porcini and turkey drippings
Why Emmanuel’s Viral Thanksgiving Turkey Keeps Winning Hearts
A friend texted me a photo of Emmanuel’s VIRAL Thanksgiving Turkey with no caption. Just a glossy, deep-brown bird and the words “make this immediately.” I rolled my eyes. Viral recipes usually look better than they taste, at least in my experience.
That said, I’m a sucker for crackly skin, so I gave it a shot. One bite and I was a convert. I haven’t made a different turkey since, and my family would riot if I tried!
The Spatchcock Secret
Spatchcocking sounds scary, but you’re really just cutting out the backbone and pressing the bird flat, like opening a book. My husband thought I’d lost it when I grabbed the kitchen shears. He changed his mind after dinner.
A flat turkey cooks evenly, so the breast doesn’t dry out while the thighs catch up. Turns out, more skin touches the heat, too. That’s where all the crunch comes from.
Time Does the Heavy Lifting
The dry brine does its work in your fridge for a day or two. On Thanksgiving morning, you’re mostly buttering and glazing. Less stress, more coffee.
So, Why Is Turkey Famous for Thanksgiving?
Here’s a twist: there’s no solid evidence turkey was even on the table at the 1621 feast the holiday is based on. If you’re curious, HISTORY’s look at why we eat turkey on Thanksgiving explains how the bird earned its spot over time.
Turkeys are big enough to feed a crowd, and they became the holiday star in the 1800s. My hunch is that sheer size sealed the deal. Now it just doesn’t feel like Thanksgiving without one.
Emmanuel Duverneau’s Famous Thanksgiving Turkey, So Juicy
Equipment
- Kitchen shears
- Large cutting board
- Large rimmed sheet pan
- wire rack
- aluminum foil
- Probe thermometer
- Pastry brush
- Medium saucepan
- Fine-mesh strainer
- Fat separator
- Whisk
Ingredients
The Turkey
- 1 turkey 13 to 14 pounds, spatchcocked yourself or bought already spatchcocked
Dry Brine
- ¼ cup kosher salt Diamond Crystal; use half the amount if using Morton
- 1 tablespoon plus 1 ½ teaspoons freshly ground black pepper
- 3 tablespoons dark brown sugar
- 2 teaspoons ground coriander
Compound Butter
- 1 cup unsalted butter 2 sticks, softened to room temperature
- 7 garlic cloves grated
- 1 lemon zested
- 1 tablespoon fresh rosemary leaves chopped
- 1 tablespoon fresh thyme leaves chopped
- 1 tablespoon fresh sage leaves chopped
- 1 tablespoon fresh oregano leaves chopped
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 2 tablespoons avocado oil about, for drizzling over the skin
Maple Soy Glaze
- 6 tablespoons unsalted butter
- ¼ cup pure maple syrup not pancake syrup
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Worcestershire sauce
- 3 fresh thyme sprigs chopped
- 3 fresh rosemary sprigs chopped
- 1 orange zested
Umami-Packed Gravy
- 3 cups water
- 2 tablespoons Better Than Bouillon
- ½ ounce dried porcini mushrooms
- ¼ cup reserved turkey fat drippings or 1/4 cup unsalted butter
- 1 shallot roughly chopped
- 2 garlic cloves chopped
- ¼ cup all-purpose flour
- 3 fresh thyme sprigs whole
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- kosher salt and black pepper to taste, season only after tasting
Instructions
Spatchcock the Turkey
- Pat the turkey dry with paper towels and remove the giblets. Set it breast-side down on a large cutting board with the backbone facing up.
- Starting at the neck, use kitchen shears to cut along both sides of the backbone and lift it out. Save it for stock or throw it away.
- Flip the turkey breast-side up, spread the legs, and press down hard on the breastbone until you hear a few cracks and the bird lies flat.
Dry Brine
- Line a large rimmed sheet pan with foil and set a wire rack on top. Mix 1/4 cup kosher salt, 1 tablespoon plus 1 1/2 teaspoons black pepper, the brown sugar, and the coriander.
- Rub the mixture all over the turkey, including under the skin. Set it on the rack and refrigerate uncovered for at least 24 hours and up to 48 hours.
Compound Butter
- At least 1 hour before roasting, take the turkey out of the fridge so it can come to room temperature. Preheat the oven to 325 degrees F with a rack in the middle.
- Lift off the rack and turkey, remove the foil, and set them back on the unlined pan. In a medium bowl, mix the butter, garlic, lemon zest, rosemary, thyme, sage, oregano, onion powder, and smoked paprika.
- Gently lift the skin over the breast and thighs and spread the butter directly onto the meat. Drizzle the avocado oil over the skin and brush it all over the top.
Roast and Glaze
- Roast with the breast facing the oven door. Insert a probe thermometer into the thickest part of the breast and roast undisturbed until it reaches 130 degrees F, about 1 1/2 to 2 hours.
- Meanwhile, combine the glaze butter, maple syrup, soy sauce, rice vinegar, Worcestershire, thyme, rosemary, and orange zest in a medium saucepan over medium heat. Stir often until the butter melts and the mixture boils. Lower to medium-low and stir constantly until it coats the back of a spoon, 10 to 15 minutes. Remove from the heat.
- When the breast reaches 130 degrees F, brush on glaze and roast 15 minutes. Repeat until the breast reaches 165 degrees F and the legs and thighs reach at least 185 degrees F, about 30 to 45 more minutes.
- Rest the turkey at room temperature for 30 minutes before carving. Serve warm with the gravy.
Umami-Packed Gravy
- Bring the water to a boil in a medium saucepan. Stir in the Better Than Bouillon and porcini, then simmer over medium heat for 5 minutes. Strain, discard the mushrooms, and set the stock aside. Pour the turkey drippings through a fat separator.
- In the same saucepan over medium heat, add 1/4 cup of the separated fat. Sauté the shallot until softened, about 3 minutes, then add the garlic and cook 1 minute until fragrant.
- Whisk in the flour and cook, whisking often, until light brown, 6 to 8 minutes. Slowly whisk in half the stock, then stir in the rest along with the thyme.
- Stir frequently until thick but still pourable, 12 to 15 minutes. Mix in the Worcestershire, soy sauce, and drippings from the fat separator. Taste first, then season with salt and pepper.
Notes
Ingredients for Emmanuel Duverneau’s Famous Thanksgiving Turkey
Here’s everything you’ll need, grouped so you can prep one part at a time. I’d lay out the herbs and zest first. After that, the rest comes together fast!
The Turkey
| Ingredient | Amount | Notes |
|---|---|---|
| Turkey | One 13- to 14-pound bird | Spatchcock it yourself, or buy it already spatchcocked if you can |
Dry Brine
| Ingredient | Amount | Notes |
|---|---|---|
| Kosher salt | 1/4 cup | I use Diamond Crystal; halve the amount if you’re using Morton |
| Freshly ground black pepper | 1 tablespoon plus 1 1/2 teaspoons | Freshly ground is worth the extra minute |
| Dark brown sugar | 3 tablespoons | Helps the skin brown |
| Ground coriander | 2 teaspoons | Warm and a little citrusy |
Compound Butter
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 cup (2 sticks) | Softened to room temperature |
| Garlic cloves | 7 | Grated so they melt into the butter |
| Lemon | Zest of 1 | Brightens up all that butter |
| Fresh rosemary leaves | 1 tablespoon | Chopped |
| Fresh thyme leaves | 1 tablespoon | Chopped |
| Fresh sage leaves | 1 tablespoon | Chopped |
| Fresh oregano leaves | 1 tablespoon | Chopped |
| Onion powder | 1 tablespoon | Savory depth |
| Smoked paprika | 1 tablespoon | Gentle smoke, no smoker needed |
| Avocado oil | About 2 tablespoons | For drizzling on top of the skin |
Maple Soy Glaze
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 6 tablespoons | Makes the glaze glossy |
| Pure maple syrup | 1/4 cup | Skip the pancake syrup here |
| Soy sauce | 1/4 cup | Salty and savory |
| Rice vinegar | 2 tablespoons | Balances the sweetness |
| Worcestershire sauce | 1 tablespoon | Extra umami |
| Fresh thyme sprigs | 3 | Chopped |
| Fresh rosemary sprigs | 3 | Chopped |
| Orange | Zest of 1 | Fresh and fragrant |
Umami-Packed Gravy
| Ingredient | Amount | Notes |
|---|---|---|
| Water | 3 cups | For the mushroom stock |
| Better Than Bouillon | 2 tablespoons | Dissolves right into the water |
| Dried porcini mushrooms | 1/2 ounce | My umami secret weapon |
| Reserved turkey fat drippings | 1/4 cup | In a pinch, use 1/4 cup unsalted butter |
| Shallot | 1 | Roughly chopped |
| Garlic cloves | 2 | Chopped |
| All-purpose flour | 1/4 cup | For thickening |
| Fresh thyme sprigs | 3 | Whole |
| Worcestershire sauce | 1 tablespoon | Stirred in at the end |
| Soy sauce | 1 tablespoon | Stirred in at the end |
| Kosher salt and black pepper | To taste | Season only after tasting |
Step-by-Step Instructions
Read through the steps once before you start. Nothing here is hard, but the timing matters, especially the brine. I learned that one the hard way on a different bird.
Step 1: Spatchcock the Turkey
Pat the turkey dry with paper towels and pull out the bag of giblets. Next, set it breast-side down on a big cutting board with the backbone facing up.
Starting at the neck, cut along one side of the backbone with kitchen shears, all the way through. Do the same on the other side and lift the backbone out. Save it for stock, or just chuck it.
Flip the turkey breast-side up and spread the legs out. Squish down hard on the middle of the breastbone. Keep going until you hear a few cracks and the bird sits flat.
Pro Tip: Those cracks sound awful, but that’s exactly what you want. Sharp shears make this much easier. Dull ones are mildly annoying, but not a dealbreaker.
Step 2: Dry Brine for Big Flavor
Line a large, rimmed sheet pan with foil and set a wire rack on top. In a small bowl, mix 1/4 cup kosher salt, 1 tablespoon plus 1 1/2 teaspoons black pepper, brown sugar, and coriander.
Rub the mixture all over the turkey, including under the skin. Set the turkey on the rack and refrigerate it uncovered for at least 24 hours and up to 48 hours. Uncovered matters, because that’s what dries the skin out for crunch.
Step 3: Make the Compound Butter
At least an hour before it goes in, take the turkey out of the fridge so it can come to room temperature. Meanwhile, preheat the oven to 325 degrees F with a rack in the middle.
Lift the rack and turkey off the pan and peel off the foil. Set them back down on the unlined pan. Then mix the butter, garlic, lemon zest, rosemary, thyme, sage, oregano, onion powder, and smoked paprika in a medium bowl.
Gently lift the skin over the breast and thighs and smear the butter right onto the meat. Drizzle the avocado oil over the skin and brush it all over the top. Yes, it’s messy, but worth it!
Step 4: Roast Low and Steady
Put the turkey in the oven with the breast facing the door. Slide a probe thermometer into the thickest part of the breast. Roast undisturbed until it hits 130 degrees F, about 1 1/2 to 2 hours.
Your kitchen will smell like a holiday candle that actually works. Use this stretch to make the glaze.
Step 5: Make the Glaze and Brush It On
In a medium saucepan over medium heat, combine the butter, maple syrup, soy sauce, rice vinegar, Worcestershire, thyme, rosemary, and orange zest. Stir often until the butter melts and the mixture boils.
Drop the heat to medium-low and stir constantly until the glaze coats the back of a spoon, 10 to 15 minutes. Then pull it off the heat.
When the turkey hits 130 degrees F, brush glaze over the top. Roast for 15 minutes, then glaze again. Keep repeating until the breast reaches 165 degrees F. The legs and thighs need at least 185 degrees F, about 30 to 45 more minutes.
Step 6: Rest Before Carving
Let the turkey rest at room temperature for 30 minutes. I know, it’s torture. Carve too early, though, and the juices end up on the board instead of in the meat. Serve it warm with the gravy on the side.
Umami-Packed Gravy to Go With Your Turkey
This gravy steals the show. The porcini and bouillon give it a deep, savory backbone that most gravies don’t have. Trust me on this one!
Make the Mushroom Stock
Bring the water to a boil in a medium saucepan. Add the Better Than Bouillon and the dried mushrooms and stir to dissolve it. Then lower the heat to medium and simmer for 5 minutes.
Strain the liquid, toss the mushrooms, and set the stock aside. Next, run the turkey drippings through a fat separator.
Build the Gravy
In the same saucepan over medium heat, add 1/4 cup of the separated fat. Sauté the shallot until softened, about 3 minutes. Then add the garlic and cook for 1 minute, until fragrant.
Whisk in the flour and cook, whisking often, until light brown, 6 to 8 minutes. Slowly pour in half the stock, whisking constantly. After that, stir in the rest along with the thyme.
Stir frequently until it’s thick but pourable, 12 to 15 minutes. Mix in the Worcestershire and soy sauce, add the drippings from the fat separator, and season with salt and pepper. Taste before you add salt, since the soy sauce is already salty.
Expert Tips, Variations, and Troubleshooting
Expert Tips for a Juicier Bird
A probe thermometer beats the clock, every time. The USDA wants 165 degrees F in three places: the breast, wing, and thigh, per USDA food safety guidance.
Plan your thaw, too. Frozen turkeys need roughly 24 hours in the fridge for every four to five pounds, according to USDA turkey thawing guidelines. For a 13- to 14-pound bird, I start about three days ahead.
Unfortunately, I once used the full amount of Morton salt and regretted it. Morton is much saltier by volume than Diamond Crystal, which is why the recipe says to halve the amount. Learn from my mistake!
Fun Variations
If you’re like me and crave famous dave’s smoked turkey for Thanksgiving, add an extra teaspoon of smoked paprika to the butter. You’ll get a gentle smoky note without a smoker.
No maple syrup? Honey works in a pinch, though the glaze will probably taste a bit more floral. For heat, stir a pinch of red pepper flakes into the compound butter.
For gluten-free gravy, swap the flour for a cornstarch slurry and use tamari instead of soy sauce. I haven’t tested it myself, so my hunch is it’ll thicken a bit differently.
Troubleshooting
When the skin browns too fast, tent the breast loosely with foil and keep roasting. If the glaze thickens too much on the stove, whisk in a splash of warm water.
If the gravy tastes too salty, thin it with a little unsalted stock or water. Soy sauce and bouillon both bring salt, so taste before you add more. That’s exactly where I went wrong my first time.
Don’t panic if the thighs lag behind the breast. Keeping the breast facing the oven door helps, and the thighs catch up as the glaze goes on.
Storage, Reheating, and No-Waste Kitchen Ideas
Get leftovers into the fridge within two hours of serving. Slice the meat off the bone first, so it cools faster and reheats more evenly.
| Item | Refrigerator | Freezer | Tip |
|---|---|---|---|
| Sliced turkey | 3 to 4 days | 2 to 3 months | Store in shallow airtight containers |
| Gravy | 3 to 4 days | 2 to 3 months | Cool completely before freezing |
| Leftover glaze | Up to 1 week | Not recommended | Warm gently before using |
Reheating Without Drying It Out
Warm turkey slices in a covered dish at 325 degrees F with a splash of stock or gravy. Heat leftovers to 165 degrees F, and the meat stays tender and moist.
No-Waste Ideas
Simmer the saved backbone with onion, carrot, and water for a quick homemade stock. It’s great for soup or tomorrow’s gravy.
Leftover slices make a great next-day lunch. Pile them into a honey mustard turkey sandwich and thank yourself later!
What to Serve With Your Thanksgiving Turkey
This bird plays well with classic sides. A creamy, golden cheesy root vegetable gratin soaks up the gravy like a champ!
Don’t skip the grandma’s Thanksgiving stuffing, either. If you ever want a more traditional oven method, my best roast turkey recipe is a solid backup.
Frequently Asked Questions
Why is turkey famous for Thanksgiving?
Turkeys are big enough to feed a crowd, and the bird got tied to the holiday in the 1800s through writing and tradition. There is no solid proof it was served at the 1621 feast, but the habit stuck. Now it is the centerpiece of the meal.
Do I really need to dry brine for 24 hours?
Yes, if you want the best results! The long, uncovered rest seasons the meat deeply and dries the skin out for extra crunch. If you’re short on time, brine for at least 24 hours and skip the shortcuts.
How is this different from famous dave’s Thanksgiving turkey or a smoked turkey?
Smoked turkeys get their flavor from long, slow smoking. This one is oven-roasted, so smoked paprika in the butter gives you a hint of smoke. The maple soy glaze adds the sweet, savory depth.
Can I use a bigger or smaller turkey?
You can, but adjust the timing and trust your thermometer. A larger bird needs more time and may need a longer brine. A smaller one cooks faster, so start checking the temperature early.
Can I make the gravy without turkey drippings?
Yep. Use 1/4 cup unsalted butter in place of the turkey fat. It is still rich and savory thanks to the porcini and bouillon.
Conclusion
Go make it, then pin it on Pinterest so you can find it again next year. I’d love to hear how it went, so leave a comment and tell me what your family said!
Leftover glaze keeps in the fridge for up to a week. Warm it gently before you use it.
