Spatchcocked and ready to brine. Because we’re doing Thanksgiving at my sister-in-law’s, we’ll be missing out on the requisite leftovers for sandwiches, soups, etc. So we’ll be making a turkey of our own on Saturday - an almost-13-pounder we bought fresh, not frozen. We’re using Samin Nosrat’s spatchcocked/buttermilk-brined recipe from New York Times Cooking.
#Turkey #spatchcock #spatchcocked #thanksgiving #SaminNosrat #buttermilk