|The finished product.|
Roasting a turkey for a crowd takes hours, and, unless you have the perfect brine and a great meat thermometer, it can result in uneven cooking or dried out meat. A spatchcocked turkey has the spine removed and is pressed flat so that the meat cooks and browns evenly in a fraction of the time. I tried it this weekend and had a beautiful, juicy turkey ready for dinner in less than 60 minutes.
|My Turkey, splayed out flat and ready for the oven...|
If you're brave enough to wield a sharp pair of poultry shears and de-bone a turkey, watch this quick guide:
I kept my turkey simple, brushing it with olive oil and generously seasoning it with salt and pepper before roasting it. Some pan-roasted root vegetables made for the perfect side dish, and I'm looking forward to some leftovers for lunch today!
|Brussels sprouts, parsnips, carrots, and onions made for a perfect side dish!|