Spatchcock Turkey Question

EggDan

I have been using Mickey’s method for years and am looking to change things up (only a little). 

I would like to get a little more flavor throughout the meat. I’m thinking about brining for 24 hours then air drying for 24 hours. 

Has anyone had success brining a Spatchcocked Turkey? What recipe did you use? 

Thanks!

TheBrewerMoose

Spatchcock is the bomb.  I use various rubs, various smoke varietals. The thing about the spatch method is the even cooking, the crispy skin, the reliability of the results.  Unless you literally forget the bird is on, its nearly foolproof.

I'm not a big briner, but have enjoyed many brined birds... it just seems like a lot of work.

I definitely air dry my wings when I do a batch.  it makes a big difference in the mouthfeel of the skin.  Also, a full spatch chicken air dried in fridge for a day or two with some olive oil, you'll see a noticeable difference in the tackiness and adherence of the rub post cook.  Just my $0.02.

TheBrewerMoose

BTW go tribe!