Spatchcock Turkey Recipe

Spatchcocking is basically a butterflying technique for poultry. The term "Spatchcock" Is thought to mean "Dispatch the cock" And it first appeared in print in the 18th century. The backbone is cut out and then the whole bird is flattened. Faster and hotter cooking is one significant advantage of spatchcocking; a spatchcocked turkey will cook at 450 f in about half the time of a regular turkey. This method also solves one of the biggest turkey roasting problemseven cooking. The dark meat cooks perfectly alongside the breast meat without it drying out. And flattening the bird exposes all of the skin, resulting in evenly browned, crispy skin. Another plus: you'll have the backbone to add to the giblets to make a flavorful stock for gravy.