Are you staying home for the holidays and don't want to waste time roasting a turkey? I've got you.
Spatchcock. Spatchcock. Spatchcock. This will become one your favorite cooking skills. I use it ALL the time to roast/grill poultry. The funnest part (aside from saying the word "spatchcock") is when you break through the breast bone with your palms. That "pop" means you did it right.
Some quick tips after you've spatchcocked your turkey:
- Roast the turkey on a sheet pan to get more even cooking around the sides.
- Follow this layering technique on the sheet pan from bottom to top: aromatics (onion, celery, carrots) > rack > turkey + backbone. If you don't have a cooling rack, it's all good. Layer the turkey on top of the aromatics. By roasting the aromatics with the turkey you'll be able to turn the backbone and veggies into a delicious turkey stock. You'll use the stock to make your gravy.
Happy cooking this weekend and stay safe
Ps. Happy Birthday to our fellow Fancy Mouth reader, Ramsey. You did it big guy!