Instructions

Mix a brine liquid by combining the salt, sugar, herbs with water and stir till dissolved.

Remove the giblet bag from the turkey, rinse the bird inside and out and place breast side down on a cutting board. Using kitchen shears or a large knife, cut along one side of the backbone on the back of the carcass by following the tail bone to the neck. Make another cut on the other side of the spine to remove the backbone strip and save for gravy. Turn the turkey over and using the palms of your hands press down firmly onto the breast to flatten (think CPR). Next put the turkey into a bowl or tub and pour the cold brine over to completely cover. Allow this to brine overnight up to 24 hours covered under refrigeration.

Remove the turkey from the brine and pat dry with paper toweling. Place the turkey on a roasting rack on a baking sheet. Melt the butter and brush over the skin. Roast at 425f for 30 minutes then baste the skin with the rendered turkey fat, turn down to 325f to continue to roast 50-60 minutes or until internal temperature reaches 160f thigh in the thickest part. Remove from the oven and loosely tent cover with foil to allow the bird to rest for 20 minutes room temperature and carry over cooking to final doneness.

*The Spatchcock method allows for faster, more even cooking and takes up less space in the oven. Brining helps to add depth of flavor and retain moisture.

Pair with St. Supéry Napa Valley Estate Virtú