Full Recipe
Author
Toponia Miller, of The Fatted Calf Charcuterie |
Description
"The more Thanksgiving dinners we prepare, the more we tend to steer our menus away from overly complicated and intensely rich preparations and instead opt for a simpler and lighter approach that focuses as much on all of the delicious late autumn vegetables as it does on the big bird. Removing the backbone, or spatcocking the turkey, reduces the cooking time and allows the breasts and legs to cook more evenly. Dry brining with Tutto Porchetta and salt one day ahead and leaving the bird uncovered makes for a well seasoned bird with crispy skin. Roasting it over an aromatic bed of fennel, onions and lemon perfumes the bird, keeps it juicy and makes a delicious side to serve at your Thanksgiving table. We call for an 8-10 pound bird for this recipe but it works equally well for a larger bird, just be sure to increase the seasonings and vegetables accordingly."
