Cooking for Thanksgiving can be a very stressful time, especially if you are having to do most the cooking. On top of that, you want to make all the food wonderful and delicious so that you and your family can have a truly great and memorable Thanksgiving holiday.
The most important and popular dish of any Thanksgiving meal is the turkey. Too often the Thanksgiving turkey takes too long to cook, and comes out dry and not very delicious. Spatchcocking the turkey is the way to fix all these problems. When you spatchcock a turkey you can dramatically reduce your cooking time and make sure the turkey is still juicy, crispy, and delicious.
You spatchcock the turkey by first cutting off the wings, you then remove the backbone, and lastly you remove the legs and thighs. You then push turkey breast into roasting a pan and then add the wings, thighs, and legs. Now you can season the turkey in whatever way that you prefer and add vegetables in between the meat pieces.
You then put butter on the turkey and cook for 30 minutes at 450 degrees. Lastly, you reduce the temperature to 325 degrees and cook another 15 to 30 minutes. The bird is finished when it reaches 165 degrees. A spatchcocked turkey is easiest and fastest way to make a great Thanksgiving. The increased surface area of the turkey provide more crispy bits and allows more areas to be soaked in the delicious juices.