Full Recipe
Author
J. Kenji López-Alt | 2012-11-06
Description
Spatchcocking turkey gives you stunningly crisp skin and perfectly cooked white and dark meat. Bonus: this recipe makes a flavorful gravy from the pan drippings, too.
Spatchcocking is the fastest, easiest route to juicy, flavorful turkey meat and ultra-crisp skin. Here's how to get started.
Already sold on spatchcocking as the best way to roast your Thanksgiving turkey? Good! Now let's learn how to carve that bird for the tidiest, most impressive presentation. [Video: Serious Eats Video. Technique: J. Kenji López-Alt]
How do you get your turkey to cook evenly, cook faster, and taste better all in one fell swoop? Learn how to Spatchcock your bird—that is, cutting out the backbone and laying it flat.
