[chrishynes]

Nope. Spatchcock it and then it will cook evenly.

[karlshea]

Exactly. Dry brine overnight, spatchcocked and cooked at 475°F. 15lbs took a little over an hour and a half and the whole thing was juicy with crispy skin.

[jo6gwb]

Great explanation and recipe for spatchcock turkey.

Simple and fast.

https://www.seriouseats.com/butterfiled-roast-turkey-with-gr...

[karlshea]

Yep, this is exactly the recipe we referenced. If Kenji is in the byline you usually won't go wrong!