Not only is spatchcock turkey a time-saver, but it is extremely flavorful and gives you perfectly juicy turkey.
12-14lb Turkey Dry Brine: salt + Seasonings Sharp Kitchen Shears
THE BEST WAY TO MAKE TURKEY!
Remove The Backbone. Using kitchen shears, cut along the backbone from the tail to the neck to remove it completely. TIP: You can always ask your butcher to remove the backbone of the turkey to save yourself even more time!
Dry Brine Turkey. Brining is the best way to infuse a turkey with flavor and tenderize the meat. Dry brining is much easier and less messy than wet brining. Simply mix the seasonings together and coat all sides of the turkey. Then, place it in the fridge overnight.
Roast The Turkey. Line a large baking sheet with a wire rack, apples, and celery. Place the turkey flat, baste with garlic butter, and roast in a preheated oven at 450°F.