[DeanFL]

We did the last two Thanksgivings.

For those not in the know - 'spatchcocking' is splitting the turkey in half and cooking it that way.

It takes 1/2 the cooktime and the turkey turns out great, very juicy & tender. Downsides = it takes twice the area in the oven, but less height. And don't recommend to stuff the bird - really no room, also the stuffing would be on the bottom of the pan under the bird. Anyway we like crispy stuffing out of the bird.

Another plus is easier to cut after it's done.


https://www.yahoo.com/food/yes-spatc...879895268.html

[philnpat]

Originally Posted by DeanFL

We did the last two Thanksgivings.

For those not in the know - 'spatchcocking' is splitting the turkey in half and cooking it that way.

It takes 1/2 the cooktime and the turkey turns out great, very juicy & tender. Downsides = it takes twice the area in the oven, but less height. And don't recommend to stuff the bird - really no room, also the stuffing would be on the bottom of the pan under the bird. Anyway we like crispy stuffing out of the bird.

Another plus is easier to cut after it's done.


https://www.yahoo.com/food/yes-spatc...879895268.html

We do our whole chickens that way. I remove the backbone, press it down to crack the breast bone then use a rub and cook it on the grill. It's fast and tastes so good!

[CFrance]

I do chickens that way (also spatchcocked and under a brick), but we like our stuffing inside the bird so have never tried doing a turkey that way.

[pooh]

Haven't tried that method before, but will the next time I roast a turkey or chicken!

[tomwed]

I wonder if you can also cook the dark meat seperately. Put the dark meat in the oven first and then the white meat later so they both finish at the same time.