ttocsmi wrote:
Brined and spatchcocked. Alton Brown has a great recipe.I second the Alton Brown recipe. I don't brine in a cooler though. I put it in an oven bag and seal it then leave it in the fridge. I usually le it sit in the brine for a couple of days. I'm also a fan of butter under the skin and cooking stuffing in the turkey.
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