Hi Sharon! You can! You want to avoid a wet brine if it’s already been injected with a salt solution, but a dry brine is fine.

Hi Jane! We don’t find it necessary to spatchcock the turkey when we’ve dry brined it. It always cooks evenly, and we’re always happy with the results! But you can dry brine and spatchcock—you’ll just need to look up the cooking time for that because a spatchcocked bird cooks in a different amount of time than an intact bird. Our recipe instructions are for a non-butterflied turkey!

Yes, you can! This recipe works great with a frozen turkey. We recommend defrosting it first, then check the recipe notes for adjusting the brine recipe for your size turkey.

Hi Tricia! Three teaspoons are equal to one tablespoon. So rather than ask folks to measure out three separate teaspoons, we recommend just scooping out one tablespoon instead. The quantity is the same either way!

Thanks for sharing your wet brine tips, Heather!

Hi Audrey! Pouring the broth over the turkey just jumpstarts the basting process. It helps keep the turkey moist and stops the veggies from burning in the bottom of the roasting pan. We also still recommend basting the turkey periodically with the accumulated juices in the pan!