Together these techniques produce a Thanksgiving miracle: a turkey that's incredibly moist, quick-cooking, and doesn't take up a lot of space in the oven.
Fresh herbs for the rub. 2-3 thick sprigs of each for a small bird, and 5-6 for a large one.If you want to roast a spatchcocked turkey, you really should buy your bird from a butcher who will"butterfly" it for you. Make sure you have her or him give you the backbone and other parts that are removed, as they are perfect for roasting and making a rich stock for gravy.
Put the turkey into a large plastic bag, with the two back edges together, so that it looks rather like it did before you removed the backbone. Squeeze out as much air as you can from the bag, and secure it shut. Then, sit the turkey in the bag, breast side up, in a large bowl. Put it in the fridge for three days, rubbing the salt into the skin gently every day, and turning it upside down in the bowl 24 hours before you plan to cook the bird.
Heat your oven to 450° Fahrenheit. When it's been at 450° for at least 20 minutes, put the turkey in. I usually add about a cup of water, to keep the pan juices from browning too much in the early stages. For a small or medium bird—up to 18 pounds—roast at 450° Fahrenheit for 30 minutes, then lower the temperature to 400°. For larger birds, start at 425° degrees and lower it to 375°. Knock all of these down 25° for a convection oven.
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