It’s Day 5 of Well Plated Turkey Week! Sign up here and I’ll send you my FREE Thanksgiving Survival Guide, complete with a menu and turkey-day countdown! Want to maximize your crispy turkey skin, have the most evenly cooked white and dark meat possible, or roast your turkey in a fraction of the time? Spatchcock Turkey is the way! Pin this recipe on Pinterest to save for laterPin It! Spatchcocking is a method of preparing a turkey by removing its backbone and spreading it flat for cooking.Also called “butterflying,” spatchcocking is a common preparation method for chicken, and it works fantastically for turkey too.Benefits of Spatchcocking While Classic Roast Turkey looks the most Norman Rockwell-esque on a platter, spatchcocking turkey has serious advantages over whole roast turkey.

More Surface Area for Crispy Skin.Since the bird is laid flat, all of the skin is on the top, where it’s more directly exposed to heat, giving you more golden, crispy skin.Even Cooking for White and Dark Meat.When a whole turkey is roasted, the lean breast meat is fully exposed, while the dark meat in the legs is comparatively protected.

This means it’s very easy for the breast to dry out.With spatchcock turkey, white and dark meat cook more evenly.Faster.A 12-to 14-pound spatchcock turkey roasts in about 1 hour.

That’s 75% faster than classic roast turkey!Not only would many meat perfectionists argue that spatchcocking turkey is worth it for the juicy, eve

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