The least fuss way to brine the turkey is a dry brine tucked under the skin--so first you have to create a space between the skin and the meat--all over if you can--then use a mixture of salt (about 1-2 Tbs. of salt for every 5 pounds of turkey), along with any fresh herbs that you muster (sage, parsley, thyme are all good options) and season the bird all over. This is ideally done a day ahead of time, but in a pinch, the morning before helps.
Spatchcocking
This is Alton Brown's favorite way to cook a turkey--and he cooks 20 turkeys a year, so he definitely gets a vote. This method, which requires a nice sized cleaver or heavy duty poultry shears, is associated with more even cooking of the bird and faster cooking.
1. Cut out the backbone. Start with the turkey breast side down. Use poultry shears to cut along both sides of the backbone, beginning at the tail end. If you hit a tough spot, try cutting with just the tip of the shears.
2. Open the turkey. Set aside backbone (and giblets) for stock. Take hold of both newly cut edges, and open the turkey. Remove any large pieces of fat. Turn the turkey, breast side up.
3. Break the breastbone. Place your hand on one side of the breast, close to the breastbone, and push down firmly until you hear a crack. Repeat on the other side. (For better leverage as you work, stand on a step stool.)
4. Flatten the turkey. Pull the thighs outward so the turkey lies flat, with the wings facing inward. Tuck the wing tips under to secure.
Roast at 325 degrees, or smoke it in your Big Green Egg, or in your outdoor wood fired stone oven--get it up to 165 degrees in the thigh, and you are ready to eat.
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