As it is Thanksgiving tomorrow, and we will be feeding a bunch of people at our house, we had to make sure we didn’t run out of turkey so we go a very large bird. Rather than getting up at the crack of dawn (it is a holiday and we should at least get to sleep till 7am!) to get the bird ready to go, we decided to look for a quicker way to cook our giant turkey. We came across a funny sounding technique called Spatchcocking!
If you have absolutely no idea what I am talking about, here is the technical definition of Spatchcock: A spatchcock, otherwise known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully. With the bird flattened, cooking time is significantly reduced as the heat is able to evenly hit all sides of the bird which helps evenly cook all sections of the meat so you don’t get those dry rubbery breasts and undercooked legs. Plus you get more of that gloriously crispy roasted skin!
Bon Appetit has a video and step by step instructions for it here.
We will let you know how our turkey turns out and hopefully take pictures of our process!
Good luck as you cook and celebrate with family! Happy Thanksgiving!Follow my blog with Bloglovin