Dry out pre-basted turkey overnight?

[Barrettd]

Here's an easy one for you folks. My company gave us free turkeys for the holiday season, and the one they gave us this year is something that has "pre-basted" (I think) on the package, indicating on the ingredients some mix of sugar, salt, water, etc.

So there goes my plan to try brining a turkey. Instead, I'd like to know your recommendations on whether or not I should unpack the turkey tonight, spatchcock it (which I'm planning on doing either way), and set it on a rack overnight in the fridge like I usually do for dry brining.

I think part of my reason for asking is I had planned to mess with it (brine) beforehand and that's been taken from me, so I feel like I have to do something! Maybe inject it?

It's a free turkey, so I feel like I can experiment a bit. It's definitely going on the PBC spatchcocked tomorrow for a late lunch.

[Steve R.]

I'm assuming it was frozen when you got it. So, yes. I would go ahead and spatchcock it just in case there are some semi-frozen areas inside the carcass. I also like how easy it is to get the skin crispy when when it's allowed to dry out beforehand.

[snowswamp]

Steve R., how do you hang your spatchcocked turkey? Similar hook placement as half a chicken? I’m worried the weight of a turkey will rip the hooks out as it cooks.

[Jerod Broussard]

snowswamp I hang mine like chicken, hook under the wings, ain't going nowhere but to the dinner table.

[Steve R.]

Just make sure you're hooking under a bone and you're good. Through the breast and under the clavicle is what I do.

[Barrettd]

Turned out pretty good!

[kmhfive]

Wonderful!!

[Jerod Broussard]

Daaaaaaaaaaaaaaaaaaaaaangggggggggggg!!!!!!!!! The Wagyu of Turkey....yeah, I can rightly and accurately reference Wagyu, one steak and I be genius.

[hogdog6]

Wow!!! 😲

[DWCowles]

Beautiful!

[Steve R.]

That is some friggin' great color!

[PappyBBQ]

Wow. Gorgeous!

[abandonedbrain]

My company gives out "flat turkeys" now each year... $25 gift cards to Meijer. I bought a couple of pork butts and a chuckeye roast instead. But that is a picture-perfect bird, Barrettd - be proud of that one! How did it taste? And did you dry-brine it as well, or just go with the in-pack brining? Seasoning?

[Barrettd]

It turned out terrific! Dry brined it with salt overnight, then injected with a mixture of butter, chicken broth, salt, pepper, and garlic powder. Rub was Simon and Garfunkel. One chunk of apple wood. Very moist bird!

[Spinaker]

Great looking dirty bird!