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How to spatchcock and dry brine your Thanksgiving turkey for juicy, flavorful meat and perfectly crispy skin. ⬇️ HOW TO SPATCHCOCK and DRY BRINE a THANKSGIVING TURKEY STEP 1: THAW & PREP Thaw frozen turkey in the refrigerator, allowing 24 hours per 4–5 pounds. Remove the neck and giblets, then pat dry. STEP 2: SPATCHCOCK Using poultry shears, cut along both sides of the backbone to remove it. Flip the turkey over and press firmly on the breastbone until it lies flat. STEP 3: LOOSEN & SALT Gently
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How to spatchcock and dry brine your Thanksgiving turkey for juicy, flavorful meat and perfectly crispy skin. ⬇️ HOW TO SPATCHCOCK and DRY BRINE a THANKSGIVING TURKEY STEP 1: THAW & PREP Thaw frozen turkey in the refrigerator, allowing 24 hours per 4–5 pounds. Remove the neck and giblets, then pat dry. STEP 2: SPATCHCOCK Using poultry shears, cut along both sides of the backbone to remove it. Flip the turkey over and press firmly on the breastbone until it lies flat. STEP 3: LOOSEN & SALT Gently
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