I am roasting a spatchcock turkey this year. Should I brine it or dry rub it?

I also like the Russ Parsons Dry-Brine method. It gives such flavor to the meat--even the white meat!

Dry brining, like the Judy bird, helps keep the meat moist. Watch your roasting time, because the Judy bird cooks faster (and so does a spatchcocked bird).

Yes! I agree—do both at once.

I really like the "Judy Bird" method of a light herb salt (dry brine), as suggested in this spatchcocked roast turkey recipe that I posted a few years ago: https://food52.com/recipes/19394-spatchcocked-roast-turkey So simple, yet nice and flavorful. ;o)