EditorialA buttermilk-brined and spatchcocked roast turkey, a recipe inspired by the Southern method of marinating chicken overnight in buttermilk before frying, and adapted from Samin Nosrat’s roast chicken recipe in her cookbook “Salt, Fat, Acid, Heat,” in New York, Oct. 13, 2020. Food stylist: Vivian Lui. (Romulo Yanes/The New York Times)