How to make the juiciest Turkey with the crispiest skin, and will also cook in a fraction of time. There is an easy technique. You can just cut out the backbone by spatchcocking your bird, also called “butterflied turkey”
If your turkey is natural and has not been brined or pre–seasoned, you could brine it first.
Start with one gallon water, boil. Add 1 cup Kosher salt, one cup sugar and stir to dissolve. Turn off then add one cup Apple cider vinegar, 2 Tbsp each dried thyme, rosemary and sage. Let cool and soak the turkey with additional water to cover the bird, overnight, or about 12 hours.
A flat spatchcocked 10 pound turkey is done in only 1 hr and 45 minutes at 350F. Internal temperature needs to be at least 155 to 160 F. Take it out an let it sit for at least 10 minutes
You can boil the back bone and neck to make your gravy