This method for a perfectly cooked turkey takes only 45 minutes in the oven and is a game changer for Thanksgiving. The turkey is dry brined with kosher salt and herbs for enhanced flavor and juiciness.
1: Flip bird breast side down on a stable surface.
2: Using sharp kitchen shears, cut along one side of the spine from top to bottom.
3: Carefully repeat on the other side until spine has been cut free.
4: Flip bird over, spread legs so that thighs are laying flat and tuck under breast, then press down on breast bone until you hear it break and flatten out.
5: Combine salt and baking powder in a medium-sized bowl.
6: Dry bird thoroughly with paper towels, then spread salt mixture evenly over the skin of the turkey.
7: Refrigerate uncovered for 24 hours to allow the salt to draw the water out of the turkey.
8: Preheat oven to 450°F.
9: Remove turkey from refrigerator one hour before cooking and lightly wipe off any excess salt, leaving most on the bird.
10: Combine room temperature butter and herbs in a bowl and mix well.
11: Rub butter all over the skin of the turkey.
12: Using your hands, separate the skin of the bird from the turkey breast meat and rub butter under the skin.
13: Roast uncovered for 45 minutes or until internal temperature of the breasts reaches 160°F.
14: Remove from oven, tent with foil, and allow turkey to rest for 20 minutes before slicing.
