4 ms·

Nope. Spatchcock it and then it will cook evenly.

• karlshea 5y ago
  Exactly. Dry brine overnight, spatchcocked and cooked at 475°F. 15lbs took a little over an hour and a half and the whole thing was juicy with crispy skin.
  • jo6gwb 5y ago
    Great explanation and recipe for spatchcock turkey. Simple and fast. https://www.seriouseats.com/butterfiled-roast-turkey-with-gravy-recipe https://www.seriouseats.com/butterfiled-roast-turkey-with-gr...
    • karlshea 5y ago
      Yep, this is exactly the recipe we referenced. If Kenji is in the byline you usually won't go wrong!