I followed the video version AND the brine/spatchcock guide.
It worked really good and is very tasty! Plus was SO easy to break down into the breast for serving where it still looks beauty.
I did use "pancetta" which was thin sliced smoked hog jowl inside the breast skin (one for both sides) and center under the skin because the electric oven is very hot. (I did have to put foil sheild on it 30 mins in and lower to 400 because it scorched a bit by the leg joint.)
15lb Tender and juicy turkey for us!
Plus roasted potato wedges, sweet potato with maple pecans, and squash all at the same time and finished honey orange/cranberry sauce on top.
(I also learned my giant Trattoria enamel pot is the exact liquid volume of the roasting pan. So after I made the brine, iced it down, the, we brined it spatchcocked in the roasting pan w/o the rack in the fridge for 15 hours. And then roasted it all spread out on the rack just like the video over veggies and herbs.)
by BigFitMama