Alton Brown's Dry-Brined Spatchckocked Turkey
This is my first attempt at a dry brine for poultry. A.B. claims that it turns out similar to Peking Duck- moist meat with crisp skin. I'm a little leery about leaving a raw 15 pound turkey in my fridge for 4 days, but it's all in the name of food science! I'll post after Thanksgiving with a report.