If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
One 10-12 pound whole turkey, fresh or fully defrosted, with the little ‘bag o’ parts’ removed from the inside, and dried well
1/2 cup butter, softened
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh picked thyme
1 tablespoon coarse ground black pepper
1 cup vermouth
Directions
Let’s start by spatchcocking the turkey: put the turkey breast side down on a work surface. The backbone on a turkey is where yours is, and should be obvious. Using good, and by good I mean strong kitchen shears cut along each side of the backbone, remove & save for stock or broth
Flip turkey over, find the center of the breast plate and using your hands (one on top of the other like ur giving chest compressions) push down until you hear a crack. Congratulations, you’ve just successfully spatchcocked a turkey allowing it to cook much more evenly and much faster
Now we’ll dry brine the turkey, that will make it way juicier, more tender and much more flavorful than if you didn’t do this – so don’t skip it
Using a ratio of approximately 1 tablespoon for about every 3 pounds of turkey, season both sides of the turkey with kosher salt (not table salt because it’ll likely make it too salty, and not sea salt because it’s more expensive and unnecessary)
Transfer, skin side up onto a rack, that sits on top of a baking sheet and put in the fridge uncovered for 24 hours to 48 hours.
Remove turkey from the fridge 2 hours before cooking – no need to remove the salt
Preheat oven to 425
Combine the butter, herbs and pepper in a bowl and mix well, brush about 1/4 of the mixture on the bottom side of the turkey, and the rest on the skin side
Pour vermouth onto the baking sheet and cook approximately 7-8 minutes/pound until an instant read thermometer reads 160 in the breast – it will be higher in the thigh
you might need to use foil to cover parts if they brown too quickly
Remove, tent loosely with foil and let rest about 20 minutes before carving
