Web it takes the same amount of time to reheat a spatchcocked turkey as it does to roast in the first place, 45 minutes to an hour.

Cooking a brined turkey in oven. The turkey is ready to eat when the internal temperature reaches 165 degrees fahrenheit. Refrigerate for 24 hours, flipping the turkey once. Do not thaw the turkey at room temperature.

13 1/2 ounces) 1/2 cup light brown sugar 3 bay leaves, crumbled 1 tablespoon allspice berries, crushed 1 tablespoon mixed or black peppercorns, crushed Web preheat oven to 400 degrees f. Web brush cheesecloth and exposed turkey with butter mixture.

Once all of it is dissolved, add the ice and vegetable broth. After 1 hour, baste every 30 minutes with pan juices. 2 heat oven to 325°f.

Remove turkey from the refrigerator and place on a rack in the oven. Reduce temperature to 350 degrees. Cover and place the container on the lowest shelf of the refrigerator so spills won't reach foods below.

Web tie the legs together with kitchen twine and secure the neck closed with twine or a skewer. Gravy step 10 set roasting pan across two burners over medium heat. Rinse inside and out under cool running water for several minutes to remove all traces of salt.

Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Roast, brushing every 30 minutes, 2 1/2 hours more; Web instructions the night before you plan on cooking the turkey, remove the innards and rinse the turkey inside and out with cold water.