Rather than roast a whole bird during this thanksgiving, take the modern route and throw the turkey. This method has revolutionized turkey preparation - it cuts cooking time in half and probably produces a better bird. Whatever you do, don't let the term spatchcocking intimidate you. This basically means that the backbone is removed from the turkey, so the bird sits flat rather than upright during roasting. A flatter turkey means that the drumsticks and thighs are also exposed to direct heat from the oven, resulting in perfectly juicy breasts and thighs and crisp, evenly browned skin, which are difficult to obtain when a whole turkey is roasted .
Our step-by-step visual guide begins with a simple four-step method on how to catch an entire bird. There is no need to place a special order with your butcher. It doesn't require any special equipment either - all you need is a pair of kitchen scissors and a little bit of elbow grease.
Our hassle-free roasting recipe highlights how great a perfectly roasted turkey tastes. The bird is seasoned with only the essentials: salt, pepper and oil. It is cooked to perfection on a baking sheet with edges rather than on a bulky roasting pan. Even better, the turkey occupies less vertical space in the oven, resulting in a room for more sides. For a breathtaking presentation, we end with simple but impressive carving instructions, so that you can organize a magnificent ready-to-serve turkey platter. It beats the traditional traditional bird every day both in its presentation and in its taste.
Depart from the tradition and you might just create a new one in the process. Check out our guide for everything you need to know.
Our step-by-step visual guide begins with a simple four-step method on how to catch an entire bird. There is no need to place a special order with your butcher. It doesn't require any special equipment either - all you need is a pair of kitchen scissors and a little bit of elbow grease.
Our hassle-free roasting recipe highlights how great a perfectly roasted turkey tastes. The bird is seasoned with only the essentials: salt, pepper and oil. It is cooked to perfection on a baking sheet with edges rather than on a bulky roasting pan. Even better, the turkey occupies less vertical space in the oven, resulting in a room for more sides. For a breathtaking presentation, we end with simple but impressive carving instructions, so that you can organize a magnificent ready-to-serve turkey platter. It beats the traditional traditional bird every day both in its presentation and in its taste.
Cut out the backbone
Start with the turkey breast down. Use poultry scissors to cut along both sides of the spine, starting at the back end. If you hit a difficult spot, try cutting with just the tip of the shears.Open turkey
Set aside the backbone (and organ meats) for the stock. Grasp the two newly cut edges and open the turkey. Remove any large pieces of fat. Flip the turkey, breast side up.Break the sternum
Place your hand on one side of the breast, near the breastbone, and press firmly until you hear a crack. Repeat on the other side. (For better leverage while you work, stand on a step.)Flatten turkey
Pull the thighs outward so that the turkey is lying flat, the wings facing inward. Tuck the wing tips under to secure.Brush with oil and roast
Place the turkey on a baking sheet with edges. Let sit for 30 minutes. Use a basting brush to apply the oil mixture. To roast the turkey, follow our recipe. |
| How to Spatchcock a Turkey for Thanksgiving |
How to trim a gray turkey
A spatchcocked turkey requires a slightly different carving technique than a traditionally cooked bird, but the basic approach remains the same: remove the legs and wings, then cut the breast meat into slices.Cut breast legs
First, with a sharp chef's knife, remove each leg by cutting through the turkey where the thigh connects to the breast.Separate drumsticks and thighs
At the joint of each leg, cut the pestle of the thigh. Transfer the thighs and drumsticks to a hot dish. Tent with aluminum foil.Cut wings and chest
On one side, find the joint connecting the wing and the chest and cut it (not shown). Repeat to cut the other wing. Cut the breast meat in half, cutting on each side of the breastbone.Slice the breast meat
Slice the breast meat across the grain. Arrange on the tray with the dark meat and add the wings.This article adapted from this site
