– Whole turkey 12-14 pounds – $28.62 (I imagine the price will come down the closer we get to Thanksgiving.) – Poultry rub – $2.56 – Onion – $0.62 – Bay leaves – $0.09 – Rosemary – $0.36 – Whole peppercorns – $0.67 – Kosher salt – $0.96 – Maple syrup – $0.47
PER SERVING COST: $4.90
RECIPE COST: $39.27
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
Add all the brining ingredients, except for the water, to a large stock pot or bucket large enough to hold the turkey. Boil water separately.
Add the boiling water to the stock pot and whisk until salt is dissolved. Submerge the turkey in the brining solution in the stock pot and refrigerate for 8 to 24 hours.
After brining, remove the spatchcock from the brine and lay on a rack and tray. Pat any remaining moisture before generously seasoning with spice rub.