Robyn Lindars, AKA “The Grill Girl”, teaches us how to spatchcock a turkey. Removing the bird’s backbone so that it lays flat allows it to cook more quickly and evenly. Robyn suggests brining the turkey in pickle juice for next-level moisture and flavor, and then rubbing butter under the skin and dry seasonings on top before putting it in the oven.

Visit thegrillgirl.com for recipes and tips.