Spatchcock turkey: Remove backbone, unfold legs, press down on breast to flatten.

Separate skin from flesh.

Dry brine: Salt turkey day before cooking, rest in fridge loosely covered. Combine kosher salt with baking powder for extra crispiness.

Make the compound butter and add under the skin of the turkey. Note, you don’t need to use all of the compound butter.

Cook the turkey: Place on rack over tray. Scatter tray with vegetables like onions/carrots/root vegetables/herbs if desired, reserved juices can be added to gravy or poured on top of sliced turkey.

If using smoker, set smoker or oven to 325°F and place turkey breast side up

Cook for 3-4 hours or until internal temperature reaches 165°F in the breast and 175°F in the thighs

Let rest for 10-15 minutes before serving

OR……in oven….

<15lb Turkey (recommended): 450F oven until internal temperature of 150F in breast (~1.5hours). Keep an eye on the color, if browning too quickly, tent with tin foil.

>15lb turkey: 400-425F oven until internal temperature of 150F in breast. Keep an eye on the color, if browning too quickly, tent with tin foil. If bird is larger and still browning too quickly, you can also reduce the oven temp to 375F.

Refer to my “turkey” highlight bubble on instagram to understand why 150F is perfectly safe.

Rest 15-30 mins.

Check out my ‘how to’ on carving a turkey here! Enjoy!