Say you were planning to make your Herb Butter-Rubbed Spatchcocked Roast Turkey, and you were planning to dry brine. What is the order of operations? Would you spatchcotch first, then dry brine? Add the herb butter at the same time as the dry brine, or later on right before cooking?
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Say you were planning to make your Herb Butter-Rubbed Spatchcocked Roast Turkey, and you were planning to dry brine. What is the order of operations? Would you spatchcotch first, then dry brine? Add the herb butter at the same time as the dry brine, or later on right before cooking?
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