Just me & DH for Thanksgiving this year. Son was supposed to join us but he has Covid 
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So, I like spatchcocking the bird & have had pretty good results… This year, for the first time I got a fresh turkey rather than the usual bargain supermarket frozen one. Dont know if that made the difference or if it was the ATK dry brining method, but this is the most flavorful turkey I have ever made! Made my usual pear cranberry sauce, IP mashers, very yummy gravy & ATK Brussel Sprouts with Dijon, brown sugar & red wine vinegar. A very delicious Papapietro Perry Pinot Noir (Mukaida) was the perfect drink with this dinner. Now I’m stuffed & still need to put the leftovers away!
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