Turkey: Botched spatchcock and cooking time question
The butcher indeed spatchcocked my turkey, but it appears he just split the backbone in half. Should I try to remove the halves?
Also, the bird is about 16lbs. I planned on roasting in a convection oven, and The Food Lab recommends a 450 oven (without temp reduction). At what temp should I be roasting this bird, and for how long? I also have two additional legs (thigh/drum) and wings to roast on a separate rack. What cooking time am I looking at for those parts?
TIA!!
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And here's our definitive guide to cooking temps: https://food52.com/blog/18372-the-essential-numbers-a-guide-to-times-and-temps-for-cooking-your-bird