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!
http://projects.washingtonpost.com/recipes/2007/11/14/herb-crusted-roast-butterflied-turkey/
Happy Thanksgiving and hiking!!
: )