Turkey methodology [View all]

I’m always trying new methods. This year I spatchcocked a 9.25 organic bird. Dry brined it for 24 hours and roasted at 425 with ginger, lime and garlic for 1 hour and 5 minutes.


The breast was perfect. The wife said that the thigh was a bit dry.

Next year I will give the dry brine a tad longer, but spatchcocking and a short high heat roast is the way to go.