Perfect Thanksgiving Turkey - Dry Brining and Spatchcocking, Pt. 1

Ben Starr teaches you the easy way to pull off a flawless turkey for Thanksgiving, by spatchcocking and "dry brining." Part 1 starts from the thawed turkey and takes you through the spatchcocking technique, until the turkey goes into the fridge to sit for 3 days. Part 2:    • Perfect Thanksgiving Turkey - Roasting and...   The poultry shears I use to spatchcock: https://amzn.to/3oCVDL8 My kitchen scale of choice: https://amzn.to/2K66YUU My Kitchen Toys: https://kit.co/UltimateFoodGeek/my-ki... To spatchcock the turkey, turn it breast-side-down and locate the spine running down the center of the turkey. Using sturdy kitchen scissors or designated poultry shears, cut through the ribs along each side of the spine and remove it. Flip the bird over and press down firmly on the breast to crack the "wishbone" which will let the turkey lay flat. Tuck the wing tips behind the rest of the wing and be sure the legs/thighs are turned outwards so they lay flat, with the round part of the drumstick pointing toward the breast. To determine the exact amount of salt to use, weigh the bird after spatchcocking, and calculate 1% of the total weight to get your salt amount. (1% of a 15 pound bird is 2.4 ounces of salt...Google or Alexa can do this conversion quickly.) If also using baking powder for a crispier skin, add about 1/3 the amount of baking powder by volume as you do salt. (Just eyeball this...if your salt is about 1/4 cup, use a heaping Tablespoon of baking powder.) You can also just salt the bird liberally without doing the precise calculations, and it should turn out fine. 1 teaspoon of Kosher salt per pound of bird is another rough target. Apply salt to the bird on BOTH sides. Let the turkey sit, uncovered, in the refrigerator for a minimum of 2 days, preferably 3 or more. Part 2:    • Perfect Thanksgiving Turkey - Roasting and...   (Note: As an Amazon associate, if you buy something from my links, I may get a few cents!)