Want to save energy by cutting your cooking time and get better results this Thanksgiving? Then try spatchcocking your turkey!
Spatchcocking means removing the backbone and cutting and removing the breastbone so you can open your fowl and cook it flat. Not only will it cook faster (about 75-90 minutes for a 12-pound bird), it will cook more evenly, with moister breast meat and crispier skin. It’s also easier to carve.
The simplest way to spatchcock a turkey is to ask your butcher to do it for you. But if you’re a more hands-on chef, it’s a fairly straightforward procedure.
You’ll also find that your seasonings penetrate more evenly and deeply. With all the hustle and bustle of the holidays, saving time and energy preparing your turkey really is something to be thankful for.
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