This dry-brined, spatchcocked turkey recipe with herb butter delivers crispy skin under 90 minutes

I’ve always wanted to brine a turkey. The tales of more flavorful meat that comes as a result have long appealed to me. But as someone who usually travels for Thanksgiving, it’s consistently been out of reach. My parents — known for loving a good deal — usually buy a way-too-large turkey that we simply lack the space to do anything with it before it comes time to roast. But given a smaller bird and the time to do things just how I want, this spatchcocked turkey with tarragon butter is the ideal bird I’ve long yearned for when it comes to flavor and ease of cooking.

Spatchcocking, a.k.a. removing the backbone and flattening the bird, and a hot oven allows the turkey to cook in a fraction of the time compared to when kept whole. Say goodbye to the days of tending to a turkey in the oven for hours, and hello to more time to focus on other parts of the meal. (A probe thermometer that stays in the turkey while it roasts is great for monitoring doneness without having to constantly open the oven.) Spatchcocking also promotes more even cooking, so the breast meat still stays nice and moist once the thighs have reached the proper temperature.

When it comes to brining, I prefer it dry over wet because it’s less cumbersome and has the added bonus of incredibly crispy skin. In this recipe, I rely just on salt and a couple of days in the fridge to accomplish this task. Even more flavor comes from a compound butter with fresh tarragon, garlic, lemon zest and black pepper that gets rubbed underneath, and on top of, the skin. (I love the woodsy, citrusy note tarragon has, but you can add or substitute other herbs, such as parsley, thyme or sage, for a different flavor profile.) Then a trip to the oven for about an hour — yes, an hour — and you’re one step closer to Thanksgiving success. Last, but certainly not least: Put those delicious pan drippings to good use and make gravy.

Make Ahead: The turkey needs to be seasoned and refrigerated for at least 1 day, but preferably 2 or 3 days, in advance.

Storage: Leftovers can be refrigerated for up to 3 days.

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