I've been going the spatchcock route for years. I'll never roast a turkey whole again!
This year were doing a dry brined 15lber from a local farm. The dry brine is kosher flaked salt, toasted peppercorns and allspice and my own dried herbs de Provence.
I'm also going to do a 10lb rolled turkey breast. My family is always mad there's not enough slicing turkey left for sandwiches the next day so I said screw it, this year your getting 10 goddamned pounds of it. I was gonna smoke it but apparently large portions of my family "don't like smoked turkey" like a bunch of filthy savages... my sister even sent me this...
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So instead it's also getting dry brined, but minus the herbs and with toasted fresh ground mustard seed added, then I'm going to glaze it with a mix of shoyu, cider vinegar and honey.
And then it's the usual parade of sides. Mashed, green bean casserole, stuffing (the box stuff and a homemade hot Italian sausage and herb), squash soup... some other shit I'm forgetting. Oh, and these damn rolls I've been obsessing over. I've made over 60 of them this week trying to get it just right, still not satisfied, flavor is good but they aren't fluffy enough... there's another batch rising as we speak.
Dessert is not my realm so I have no idea what's happening there, but it will also likely be excessive.