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Feeling nostalgic as Thanksgiving approaches torn between slow cooking the turkey as my grandma always did or cooking it spatchcocked in the air fryer. Air fryer would be easy, but nostalgic for that crispy even browned skin that comes from slow oven and regular bastings and the memories is also calling. My grandma loved to feed people, sometimes even strangers off the street (or alley - hobos loved her food). She also wasn't much taller than the stove but always made magic with it.
When I've done a turkey in recent years, I've spatchcocked it in the oven on a wire tray (a cooling rack, just one that doesn't have a coating) over the pan. Veg in the pan, so I still get great flavorful drippings.
Lovely browned skin, just not a whole turkey to present.
@tyghebright If it ends up spatchcocked it will definitely be cooked over stuffing - one side bread other cornbread...