Dry brined and spatchcocked. Works best on baking rack on a sheet pan. You will need a heavy duty pair of kitchen sheers if you aren’t getting a butcher to spatchcock it for you.
It’s the best because it has the ratio for effort to tastiness. Relatively low effort (I say this as someone who spatched her own 20 lber last year, twas an epic battle), the flattened turkey cooks both more evenly and more quickly, preventing the breast from drying out. You can put stuffing under it if you want but I prefer veggies, the better to make an epic gravy with. –katie_keys
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