Simple Dry-Brined Spatchcocked Turkey

Ingredients:

1 (12- to 16-pound) fresh natural whole turkey (or chicken) , patted dry

Large onion, roughly diced

6-7 Carrots, sliced

6-7 stalks of celery, slice (I use the leaves as well)

3 - 4 tablespoons kosher salt

2 cups unsalted chicken stock

Fresh herbs to taste (Sage, rosemary and thyme)

Garlic to taste (if desired)

Directions:

Spatchcocking the Bird**

Place turkey, breast side down and cut along each side of backbone, *separating and removing the *backbone from the bird. Turn turkey breast side up. Press firmly against breast-bone until it cracks and turkey breast flattens. **The easiest way to do this is to have your butcher do it for you (save the bones and the innards for your gravy).

Dry brining

Generously rub salt all over the bird inside and out. Place in fridge (covered) for 18 -24 hours. Remove covering and let sit in fridge overnight to dry out the skin. This makes for a SUPER crispy skin.

Let turkey stand at room temp. for 1 hour. Preheat oven to 450F with oven rack in middle of oven. Spread herbs, onions, celery and carrots in a single layer on a clean rimmed baking sheet - add garlic if desired. Place turkey on top of veggies and herbs. Pour some water to collect the juices (don't wet the bird) Roast turkey until an instant-read thermometer inserted in thickest part of breast (or thigh) registers 160 F, 1 to 2 hours. Transfer turkey to a cutting board, and let rest 30 minutes. (Reserve aromatics and pan drippings for gravy). There is NO NEED to baste the turkey. If it browns too much, cover with foil.

This is the best turkey I have ever made, crispy skin and moist meat.