Spatchcock and Dry Brine: 

1. Place turkey breast side down on a cutting board and cut out backbone with sturdy kitchen shears.
2. Flip bird over and flatten by pressing flat (you’ll hear a snap) and pat turkey dry with paper towel. Tuck the wings under the breast.
3. Mix together kosher sea salt and baking powder. Sprinkle mixture onto the turkey until it has a light coating of the salt mixture. Discard any leftover salt mix.
4. Carefully transfer turkey onto a baking sheet topped with a rack and refrigerate uncovered for 12-24 hours.

Roast spatchcock turkey: 

1. Preheat oven to 450 degrees F. We start the turkey off at a high temperature to brown it, and then lower the temperature to finish cooking it.
2. In a small bowl, mash together butter, garlic, maple syrup, rosemary, and thyme. Being careful to not brush off dry brine, place dollops of compound butter underneath the turkey skin and lightly press down on the skin to help distribute it evenly. (Doesn’t need to be perfect as it will melt into the turkey meat.)
3. Roast turkey for 30 minutes.
4. Reduce heat to 350 degrees for 45-75 minutes and start checking internal temperature after 30 minutes. Most turkeys will take about 90 minutes, give or take. Place an instant-read meat thermometer in the thigh and cook until it reaches 165-175 degrees F.
5. Remove from oven and let the turkey rest for at least 20 minutes before slicing.