Spatchcocked, roasted turkey was a rousing success. But more than the lovely, even cooking and all-over crispy skin, it was the prep that had the biggest impact, I think. I picked up the bird fresh on Tuesday after lunch, already cut by the butcher. So I laid it out flat on a wire rack in a sheet pan and liberally salted both sides before putting it in the fridge. This means that for two days I was essentially curing the turkey, intensifying the flavor and prepping the muscle tissue so that it would lose a little less moisture. I’m a dark meat guy, and the thigh was some of the best non-smoked turkey I’ve ever tasted.
Oh, and I guess my mashed potatoes were alright, too.