I'll be posting several Holiday meal tips over the next couple weeks. Today's tip is:
How to Spatchcock a Turkey.
I learned how to do this about 4 years ago. It is surprisingly easy to do, and everyone will think you're an amazing chef, even if you're not. I had such a great response the first and second time around, I do this every time I cook a turkey. It leaves the bird tasting unusually juicy and delicious, and in a THIRD of the time it takes to roast it the ordinary way. You'll never go back. I'm not even kidding. Click her for my recipe if you want to try it this year.
Looks great! I usually brine my turkey a day before cooking. Do you ever do this with your bird?
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I've never tried it. I hear it's a great way to keep the flavor and juices in. But spatchcocking does a pretty good job of that too. The idea is that it doesn't have to cook as long, and the profile of the bird is lower, so the juices stay pretty well in the meat evenly distributed. And the aroma of the vegetables also steams into the bird like brine would. It's not too shabby.
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What a great idea, I never thought about it. Thank you @littlescribe Happy Holidays ;)
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Good luck with the turkey! Let us know how it goes if you try it!
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