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 Brining: Start with one gallon water, boil. Add 1 … Continue reading Spatchcock a Turkey?