Would this work as well with the Turkey on a rack? I like to get all the skin crisp. Also, if I want to end it on convection to crisp it up, should zi

I like to use a rack for that reason. But, I also prefer spatchcocking for a number of reasons. One of them is that the browning and roasting are more even.

Though it wasn't tested on a rack, I'm sure it will work fine! Just make sure you keep an eye on the skin color and cook it to at least 160ºF. The skin will crisp a bit, but I do feel that with all large birds it can be challenging to get *really* crisp skin.

The unique thing in this recipe is using the dry buttermilk as part of the brine. So the turkey should roast fine in the rack. As for whether to use convection at the end, from the recipe, it looks like the buttermilk causes the turkey to get very brown (even to the point of her recommending that you foil-tent the legs and wings if they get too dark. So using convection at the end to crisp it up probably won’t be necessary, but I think you’ll be able to tell by looking at it.