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?
Get ready for a blissful week ahead
Make This One Dressing, Let It Guide 7 Meals
The Genius Ingredient Your Mushrooms Are Missing
5 Clever Devices Making it Easier to Grow Greens at Home
The Complexities of Modernizing Native American Cuisine
Add This One Thing to Your Buttermilk Biscuits
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)