How do you prepare your turkey?

[LancetChick]

46. In the oven, no brine.

Two days ago I made a compound butter and put it under the breast and leg skin. I did salt the outside then, too, so that acted as a dry brine, I suppose. The turkey was very moist, and cooked very quickly at 350 degrees. Just salt and pepper on the outside. No oil or other fat and no basting. Skin was very crisp and brown.

I've done Alton Brown's turkey, and that turned out very well, but let's face it... brining a whole turkey is a monumental pain in the ass. Plus, I have a septic tank and I'm not too keen on pouring all that salt into it.

I've butterflied a turkey, and WOW is that hard. You need bulging biceps and big tools.

I think I'm going to stick with the compound butter-under-the-skin thing for a while, at least.