We did a test run turkey this week. Mr. JudiAU spatchcocked the turkey and then prepped it the same way he does for his famous Zuni Chicken. We then allowed it to air dry in the fridge for two days to dry out the skin.
I rubbed some olive oil on the flesh before it went into the oven and then one more time.It was baked on a rack over a baking sheet. ONE hour and ten minutes later for a 16 pound bird we had one the tastiest turkey I've ever had. Flesh was wonderful and well seasoned but didn't have the flab and weirdness that brining can sometimes produce. The skin was FABULOUS. Truly amazing stuff. Parts of it reminded me of chicaronnes. Easy to carve.
We are going to tinker a tiny bit the recipe and add a little herbage. Should be even better with the "special" turkey on order.
Also, the juices weren't oversalted and though smaller in volume than my mom's turkey stewed in a bag, were concentrated and delicous.