Thanksgiving 2017: Spatchcock Turkey

Matt is ever creative in how he goes about cooking the turkey. This year he’s using the spatchcock method: removing the spine, neck and tail of the bird — essentially butterflying it, then flattening it out for roasting. The bird cooks in less time, dark and light meat cook more evenly, and the skin gets unusually crispy.

Will let you know tomorrow how it tasted. 🙂

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