Recipe: Dry Brine: 1(13 to 14) pound spatchcocked turkey 1/4 cup kosher salt (I use Diamond Crystal) 1 tablespoon freshly ground black pepper 3 tablespoons dark brown sugar 2 teaspoons ground coriander Compound Butter: 1 cup (2 sticks) unsalted butter, at room temperature 7 garlic cloves, grated Zest of 1 lemon 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 1 tablespoon fresh oregano leaves 1 tablespoon onion powder 1 tablespoon smoked paprika Avocado oil, for drizzling on top Glaze: 6 tablespoons unsalted butter 1/4 cup pure maple syrup 1/4 cup soy sauce 2 tablespoons rice vinegar 1 tablespoon Worcestershire sauce 3 sprigs fresh thyme 3 sprigs fresh rosemary Zest of 1/2 an orange -First, spatchcock the turkey: Use paper towels to pat the turkey dry and remove the bag of giblets. On a large cutting board, place the turkey breast-side down, with its backbone up. Starting from the bottom area, cut along one side of the backbone through to the end. Cut along the oth...