Spatchcocked dry-brined turkey with sriracha garlic butter

Defrost the turkey in the fridge or in cold water. Cut open the bag over a container or sink and discard the liquid.

Remove the plastic leg cage, cut off the Pope's nose, and pull out the neck and the giblets bag; keep the neck for gravy.

Spatchcock: cut down both sides of the backbone with kitchen shears and remove it (save it for gravy). Nick the breastbone, turn the bird over, open it like a book and press flat.

Pat the turkey very dry with paper towels.

Mix kosher salt at a tablespoon per five pounds (two tablespoons here) with pepper and smoked paprika. Season about a quarter on the inside and the rest evenly over the skin side, legs, thighs and wings.

Set on a rack and refrigerate uncovered 24 hours to dry brine; the skin dries so it crisps.

Mix the softened butter with the sriracha, five garlic cloves, lemon juice, two tablespoons of honey and a pinch of salt; taste and adjust.

Melt about a third of the butter in a small pot over low heat for injecting.

Wipe the turkey; spread butter on the inside, then on the skin side, and push blobs of butter into pockets under the breast skin and massage.

Let the melted butter cool slightly, load a syringe and inject the breasts, thighs and legs in many spots.

Pour about a cup of chicken broth into the pan underneath, not over the turkey.

Roast in a 425 degree oven until about 165 in the breast (a little less is fine), covering dark spots with foil; rest before carving.