The easiest Thanksgiving turkey

I really hate cooking turkey. I used to, anyway. I mean, I still hate carving the thing. Brining was always a pain in my ass, too, but I always felt the need to or risk having a dry turkey. Well, folks, have I got news for you! The easiest way to cook your Thanksgiving bird is to spatchcock it, or cut out the backbone, allowing it to lay flat and cook evenly in under 90 minutes. Meanwhile, brining just water logs the turkey and makes it tastes like water or apple juice. ‘Curing’ the turkey with salt, however, gives the same benefit of breaking down the muscle fibres to make it moist and juicy, but without taking on the flavour of anything other than delicious turkey.