Thaw turkey completely- 24 to 48 hours
Wet brine turkey- We like William's Sonoma (Autumn Fruit and Spice Turkey Brine). Brine for at least 24 hours.
Dry the turkey and Spatchcock Turkey- remove backbone and push it down
Rub down with butter. Make sure to get underneath the skin.
Mix 1 stick butter, 1 Tbsp thyme, 1 Tbsp parsley, 1/2 tsp pepper
Place on lined cookie sheet on a cooling rack. Place cut up veggies (carrots, celery, onion, etc) underneath the turkey. Cook at 425 for one hours. Drop temperature to 350 and start checking the temperature. Breast meat needs to get to at least 150 degree and leg meat to 165 degrees.
Remove bird from oven and let sit for at least 30 minutes before cutting.
