Article: Wash the inside and outside of your turkey in cold water before you brine it. Then make a brining solution and soak your spatchcocked bird in the liquid overnight. Brining may add a bit of extra flavor and moisture to your turkey, but it's also messy and time-consuming. Check that the pot you plan to use to soak your turkey fits in your fridge before you start the brining process. A good recipe for brining solution should include vegetable broth or water, salt, and an assortment of herbs. If you choose a roasting recipe that calls for lots of herbs and basting, you probably don't need to brine. Spatchcocking allows you to cook your turkey at a higher temperature than you normally would. The total cook time should be about an hour and a half. Give the oven about 5 to 10 minutes to heat up completely. You can also grill your turkey if you'd like. Wash the inside and outside of the bird with cold water. Then, use paper towels to pat it completely dry. Next, rub either melted butter or olive oil over the entire surface of the skin. Season the bird with sea salt, pepper, rosemary, thyme, and sage. Follow your recipe for precise measurements, but expect to use about 12 cup (120ml) of oil or butter and a tablespoon (14.8 mL) of each of the herbs for the rub. You should also rinse and pat dry your brined turkey. This will prevent it from being overly salty. Arrange several whole celery stalks, quartered onions, peeled and halved carrots, halved garlic cloves, and sprigs of rosemary and thyme in the bottom of the pan. They should create a layer for the bird to rest on. After you've placed the bird on top of the veggies and herbs, add 12 cup (120ml) water to the sheet pan. Alternatively, you can use a wire rack to lift the bird off the bottom of the pan. The vegetables and herbs will give your turkey and gravy more flavor, however. Follow your recipe for specific instructions on which vegetables (and how many) to place in your pan. Roast the bird for 30 minutes at 450F (232C). While it's cooking, prepare a basting liquid of melted butter or oil. After the half hour is up, use a brush to cover the skin in the liquid. You can also use a bulb baster to suck up some of the juices in the pan and drip those over the turkey's skin. After the first baste, continue to baste every 20 minutes until your bird is done. Your bird still has a while to go in the oven, but it's time to turn down the heat. Continue basting every 20 minutes. Use a meat thermometer to keep track of the temperature of the bird. Insert it into the thickest part of the thigh (which is on the side of the bird, attached to the drumsticks). Once the thermometer reads 165F (74C), it's time to take the bird out of the oven! This cook time is for a 12 to 14 pound (5.4-6.3 kg) turkey. Make adjustments if you're cooking a smaller or larger bird by continuously checking the thermometer and removing the turkey from the oven as soon as it hits 165F (74C). Once you've removed the turkey from the oven, transfer it to a cutting board and place the foil tent over it. Allowing the turkey to rest locks the flavor and juiciness into the meat. Let smaller birds rest for at least 20 minutes and larger birds for up to 40 minutes.
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Brine your turkey if you want to add extra flavor. Preheat your oven to 450F (232C) for a traditional roast turkey. Pat your turkey's skin dry and rub it with butter and herbs. Place your turkey on vegetables in a sheet pan. Baste every 20 to 30 minutes. Reduce the heat to 350F (177C) and cook for another hour. Keep your turkey under a tent of foil for several minutes.