"1 fresh turkey brine for 24 hours then spatch cocked. Create a herb butter ( using fresh herbs finely chopped and mixed with room temp. butter) Apply butter carefully under the skin of the turkey. Place turkey in the fridge uncovered for 24 hours to dry the skin. Fire up your oven until dome turns white. Then let cool down until aprox. 450 degrees F. Bring the turkey out of the fridge for aprox an hour before applying unsalted butter or chicken fat to the outside of the bird. Roast turkey in the oven - always turning it and basting it in its own juices. Before finishing add fresh rosemary into the oven for smoke. The turkey is done when the internal temp. is 160 degrees F. Let the turkey rest for aprox. 30 minutes. Then ... EAT!"
