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Thread Starter 
Description: As Thanksgiving grows closer, I am looking back at last year's approach to turkey roasting. It came out great and looked even better
Serving Size: 12 (depending on the size of the bird)
Time: 2 hours
Difficulty: Easy


  1. Turkey (12 to 15 lbs)
  2. Your favorite brine - if you brine
  3. Salt
  4. Pepper
  5. Vegatable Oil
  6. Poultry shears
  7. Herbs of choice - Thyme, Sage, Rosemary, etc
  1. To spatchcock a turkey, take your turkey when it is ready to be cooked, turn it breast-side down and cut out the backbone.
  2. Start at the "butt" end and, using your poultry shears, cut up both sides of the backbone till you reach the neck.
  3. Remove the backbone
  4. Turn the turkey over, breast-side up, and flatten the whole bird with pressure from your hands. You may hear the breast bone snap, that's OK
  1. Season the turkey on both sides. This will now be easy as the bird is flat and not round
  2. Lay the turkey in a roasting pan
  3. Rub all over with oil and roast at 450F for about 1 1/2 hours or until the temperature at the thigh is 175F