I'm thinking about spatchcocking (butterflying) the 11-12 pound turkey I'll be picking up in a few days. Anyone ever done that, and if so, do you have any tips . . . or any thoughts on whether I should or should not do it at all? (We typically go hiking on T-Day and are out of the house for a good five or six hours. Cooking the turkey when we get back results in a very late start time for our meal.) Thanks so much, everyone. ;o)
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Also, I'm wondering if I can spatchcock Russ Parsons' Dry-Brined Turkey??
P.S. I sent you an internal message on the site. Can you tell me if you received it? Wasn't sure if you were one of the cooks experiencing notification problems. Cheers!
Happy Thanksgiving and hiking!!