For this recipe, they used a turkey that was "spatchcocked" so that it laid flat on the roasting pan. To achieve spatchcocking, they removed the bird's backbone and splayed it open.

Brining Container – A large stock pot is perfect for brining. Ideally a 16-quart. If brining multiple turkeys then consider using a cooler. If using a cooler you need to continually add ice so ...

Set the turkey breast skin side down on a work surface. Drizzle with 1 tablespoon of the olive oil and season generously with salt and pepper, then rub with half of the spice mixture.

Make the turkey . Place turkey in brine, cover, and refrigerate 12 to 24 hours. Remove turkey from brine; discard brine. Pat turkey dry with paper towels.

Gordon Ramsay's Thanksgiving turkey after removing it from the oven. Gordon Ramsay/YouTube Preheat the oven to 428° Fahrenheit.

Anyone who loves turkey will tell you that having a crispy skin is ideal. It adds texture and flavor that make turkey all the better! The brown, crackly skin offers a delicious contrast to the ...