The turkey was as good as turkey gets. I disassemble the bird into back plus quarters, then lay them all flat on a half-sheet. Pull the skin off, season the bir

The turkey was as good as turkey gets. I disassemble the bird into back plus quarters, then lay them all flat on a half-sheet. Pull the skin off, season the bird, then lay the skin back on and salt it. High temperature to start, then back off; keep a thermometer probe in the thickest part of the breast.