Page 232 - Turkey Book from Meathead

1/2 teaspoon lime zest 1 clove garlic
Turkey
1 (12 to 14 pound) turkey, thawed 2 tablespoons vegetable oil
About the fresh herbs. If you can’t find fresh herbs you can use dried, but use about half the quantity since they are more concentrated.
1| Compound butter. Mince the garlic then combine with the remaining ingredients in a small mixing bowl and blend well. Set aside until ready to use.
2| Salt combo. Prepare the herb and citrus salt by combining the ingredients in a coee or spice grinder or food processor or blender and pulse until all the ingredients are completely combined. Set it aside until ready to use.
3| Spatchcock. Use poultry shears to cut along both sides of the backbone and remove it. See here for a step-by-step guide. Turn the turkey skin side up and flatten it by pressing down on the breasts with your palms. You may hear the breastbone crack, which is fine.
4| Massage. Gently work the compound butter under the skin of the turkey, massaging it with your fingers to spread it over the breasts and into the thighs and legs. Rub the