Should I spatchcock the turkey before or after the dry brine?

If we are planning to spatchcock the turkey (for sake of oven space) is it better to spatchcock first, then dry brine or break down the bird right before putting it in the oven? (Or does it make a difference?)

Tiffany Broadbent Beker
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Russ Parsons' Dry-Brined Turkey (aka The Judy Bird)
Recipe question for: Russ Parsons' Dry-Brined Turkey (aka The Judy Bird)

2 Comments

PHIL
PHIL November 25, 2019
spatchcock before, otherwise it's messy handling it.
 
MMH
MMH November 23, 2019
I usually use the back to make stock so i spatchcock before I brine.
 
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