Saw a recent video from one of my favorite Food YouTubers insisting on disassembling a big turkey (separate into legs, each side of the breast, thighs, etc) prior to roasting. He heavily salted the separate parts and refrigerated for about 48 hours. Then, seared the separate parts in one pan and placed into the oven. It resulted in beautifully seared exterior, juicy in the middle, with minimal cooking time (even compared to spatchcocking, which I guess makes sense)
Anyone have experience with these results? is it superior to Spatchcocking? Any drawbacks?
Also, would you salt over the skin or underneath it for the dry salt brine?
Thanks!
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