12-02-2009, 03:07 PM
We spatchcocked our turkey this year.
No, it doesn't mean that--it means butterflying the turkey by cutting out the backbone and cracking the breastbone so it lies flat in the roasting pan.
Took 90 minutes for a 14 pound bird, and it was all delicious and juicy.
Did a Zuni dry brine with herbs.
Oh, and it was a heritage turkey--a Bronze. Tasted about a quarter of the way between a turkey and a goose--meaty, a little gamy. Got it at the local farmers market for $4.25 a pound--pricey, but worth it.
No, it doesn't mean that--it means butterflying the turkey by cutting out the backbone and cracking the breastbone so it lies flat in the roasting pan.
Took 90 minutes for a 14 pound bird, and it was all delicious and juicy.
Did a Zuni dry brine with herbs.
Oh, and it was a heritage turkey--a Bronze. Tasted about a quarter of the way between a turkey and a goose--meaty, a little gamy. Got it at the local farmers market for $4.25 a pound--pricey, but worth it.