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by karlshea 1673 days ago
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.
1 comments
jo6gwb 1673 days ago
Great explanation and recipe for spatchcock turkey.

Simple and fast.

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

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karlshea 1672 days ago
Yep, this is exactly the recipe we referenced. If Kenji is in the byline you usually won't go wrong!
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