A spatchcocked turkey requires a slightly different carving technique than a bird cooked the traditional way, but the basic approach remains the same: Remove the legs and wings, and then slice the breast meat.
This traditional holiday bird brings much more to the table than just great taste. Turkey breast packs more protein than chicken breast or trimmed top loin beefsteak with just 1 gram of fat per 3-ounce serving, and it contains selenium, which may help prevent certain cancers and heart disease.
Per serving: 728 calories, 89 g protein; 38 g fat; 2 g carb; 0 g fiber
Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too salty.