Glazed Spatchcock Turkey

First, prepare the dry brine by combining brown sugar, salt, pepper, coriander, and baking powder. Season the turkey thoroughly with the dry brine and place it on a wire rack in the refrigerator for a minimum of 24 hours.

Next, prepare the butter compound: Combine 2 sticks of butter with garlic powder, onion powder, smoked paprika, and oregano. Gently lift the skin from the meat of the turkey and add the butter mixture underneath the skin of both the turkey breast and thighs.

For the glaze, combine 1 stick of butter, 1/4 cup maple syrup, 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp Worcestershire sauce, and thyme in a saucepan. Bring to a medium boil, stirring until the mixture cooks down and coats the back of a spoon, resembling caramel.

Preheat your oven to 350°F. Bake the turkey. Once the internal temperature of your turkey reaches 130°F, begin glazing it every 15 minutes. This should be done approximately 3 times. Remove the turkey from the oven when the breast reaches an internal temperature of 165°F. Let the turkey rest for 30 minutes before carving and enjoying!