Say hello to brining and spatchcocking. There’s a reason why ... Second, going that high could have you ending up with dry turkey, which would be a shame after all the work you put into it.

Remove the turkey from the fridge and unwrap it. Tilt the turkey over the sink to drain the liquid from the cavity. Dry the bird inside and out with paper towels. Halve the onion, and put one half ...

To spatchcock your turkey, follow Rice’s instruction ... According to Nolan, “Brining is very big, particularly dry brining.” Even with a pre-basted turkey like Butterball’s, whether ...

If so, you need to try the pickle-brined ... explain. Spatchcocking is a fancy way of saying you butterflied, or removed the backbone from, a bird. It can refer to a chicken, duck, turkey ...