Spatchcocked roast turkey
Roast
In some ways, this recipe represents the best of FOOD52. I haven't done my holiday turkeys like this for years and years. No, this one was developed with a lot of help via the Hotline (especially when it was the FoodPickle), and then refined last year using the basic dry brine technique of the Russ Parson's "Judy Bird" posted as part of the Genius series. I've made a lot of turkeys over the past 35 years, experimenting with all different methods. This is by far my favorite. Here's why. We always take a rather long hike on Thanksgiving Day, so my turkey doesn’t even go into the oven until mid-afternoon. Butterflying the bird helps get dinner on the table much sooner. Also, if you brine (wet or dry), your drippings generally taste too salty to use in gravy. Having the back of the turkey (not brined) to roast on its own with the neck of the bird allows you to make a flavorful gravy. (See my recipe for “Make-Ahead Turkey Gravy”, if you’d like more specific information on that. You don’t need to buy extra wings, if you have the back.) Furthermore, a spatchcocked bird doesn’t take as much vertical space in the oven, leaving more shelf space for cooking side dishes. Butterflying also produces an evenly cooked bird, as the lower joints cook more quickly, so the breast does not dry out. Enjoy!! ;o)
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