How the best in the biz cook their birds
A butterflied, or spatchcocked, turkey. Photo: Michael Graydon + Nikole Herriott
"Start with a rad, well-sourced 6- to 8-pound bird. If you're hosting lots of people, get two. Don't go with a massive turkey; they're dry. I. Brine it overnight, then rinse and let it dry, uncovered, in the fridge for another night. Take it out early in the day and rub it all over with herb-laced sea salt and olive oil. Place the turkey on a bed of large mirepoix along with the butchered spine and giblets.
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