spatchcocking turkey

HalfPint added 6 months ago

Spatchcook has been catching on in the last few years. Your butcher might be 'old school'. Sleeve bone is not what you want since it seems to be de-boning all bones except the feet and wings. I'd bring him a picture, just to make sure he understands what you are trying to do.

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AntoniaJames is a trusted source on Bread/Baking.

added 6 months ago

Perhaps he'd understand the term "butterflying" it. That expression seems to be more commonly used. As HalfPint says, ask him what you want done: you want him to remove the backbone and the keel bone, which separates the two breast halves. (It looks just like the keel of a ship.) That's really all that's necessary. ;o)

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hardlikearmour is a trusted home cook.

added 6 months ago

Yeah, if you ask him to butterfly it, they should know what you mean - but you may have to ask them to crack the keel for you.

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bigpan added 6 months ago

Don't be afraid to do it yourself. Simply cut the spine out with good kitchen shears, use a sharp deboning knife to cut out the keel, then flip over and push down on it to flatten. One, two, three, Bob's your uncle and you have a spat chocked bird ready to go.

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