Tuesday, November 11, 2014
How to Spatchcock Your Thanksgiving Turkey
I’ve never heard of spatchcocking a turkey before, but it sounds intriguing. Just not enough to where I’d try it. It sounds like more trouble than I need to take, since my turkey always comes out great using the “just put it in the oven” method. (via John Walkenbach)
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2 comments:
Spatchcocking is an old Norwegian word for wood. Wood as in a turkey so overcooked that even the dark meat has to be thrown away. If you ever cooked a turkey before, in the standard sense, this method takes 2/3 the time and you will surely forget that fact unless you hover over the bird constantly opening the door and using a Thermapen every 5 minutes. Pro Tip: If you use this method, have a few rotisserie chickens as a backup. Thankfully, we have come to the point in life where these aggravating holidays are recognized by my wife and adult children as contrived and excessive. This year, I'm doing a leg and a thigh period. Maybe a salad and baked potato.
Thanksgiving is not hard on me. I cook the turkey, dressing, and gravy, and everyone else brings something or prepares it here. The kids clean the house and put the Christmas decorations up. I think I will pass on the spatchcocking!
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