Turkey

• 10-12 # turkey – ask the butcher to “butterfly” it for you (aka spatchcock)
• large roasting pan

Rub

• 1T salt for every 5# of turkey, plus more for small bird (12# = 3T salt)
• 2-3 sprigs marjoram
• 2-3 sprigs thyme
• rosemary?

1. Do the following the night before, or keep in sealed bag with salt. See Food52 post in bottom for more info.
2. Blend the salt and spices together for the rub.
3. Pat turkey dry.
4. Add herbed salt all over specifically adding more to breast meat which is thicker.
5. Make sure turkey hits air, not closed up in bag. Before that, it should be uncovered, if starting more than the night before.
6. An hour before roasting, take it out of cooler / ‘fridge.
7. Turn on oven to 450°F, and it should be at temp for at least 20 min before the bird comes in.
8. Put bird on rack and pour a cup of water into pan to keep pan juices from browning too much.
9. It should roast 6 min per pound, so 60-72 min for our little bird. Roast at 450° for 20 min, then drop down to 400°.
10. Check temp after 15 min, adding a glass of wine or baste with butter Add foil to pieces that have browned.
11. Let go for 15-30 min more. Done when breast is 150°, thigh is 165°.

Adapted from https://food52.com/recipes/19394-spatchcocked-roast-turkey

https://cooking.nytimes.com/recipes/543-roast-spatchcock-turkey