I’ve never been a huge fan of the traditional roasted turkey at Thanksgiving. Different parts of the bird finish cooking at different times, so by the time the legs are cooked through, the breast meat is totally dry. If you don’t want to go the deep-frying route, how can you still end up with a moist and delicious turkey?

Spatchcock It

If you’ve never heard the term before, it probably sounds a little funny, but spatchcocking just means removing the backbone of the bird so it can lay flat. This allows it to cook much more evenly in about half the time, so you don’t have dry, overdone pieces… more


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