🔕 🔔

Follow friends and influencers

By following your friends and influencers you'll be able to see what they're saving in real time.
Sign up Feed preview
Loading…

My Basket ()

All questions

Spatchcocked with no breast bone!

I ordered my turkey spatchcocked (with instructions), and of course my butcher cut the backbone to butterfly the bird (and left it there), but totally removed the breastbone instead of cracking it. How can I protect the breast? I have an urge to stuff whatever I can into the breastbone cavity...spare wing bones from stock, veggies...please help!

asked by Jacklyn Salama Lahav 6 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 226 views
Lindsay-Jean Hard
Lindsay-Jean Hard

Lindsay-Jean is a Community Editor at Food52.

added 6 months ago

Oh I'm sorry Jacklyn, that's frustrating. Is the turkey still intact in the front? So the breast is still there, not separated, but the bone is out?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Jacklyn Salama Lahav
added 6 months ago

I know :(. That's exactly how it is.

Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added 6 months ago

Hi Jacklyn, I'm guessing you're planning to roast the turkey, skin side up. If this is the case, I would lay a bed of vegetables under the breast area and when you put the turkey in the pan, push the two sides of the breast as close together as possible. Sorry your butcher got it wrong but I think it should turn out ok, and carving will be easier since there's no breastbone. :)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added 6 months ago

To clarify, when I said to lay a bed of vegetables under the breast area -- spread the vegetables in the roasting pan before you lay the turkey on top.

Jacklyn Salama Lahav
added 6 months ago

Thank you! The recipe calls for dry-brining and airing out (which I did overnight), placing on a rack on a rimmed baking sheet and roasting at 450F. I'm assuming I should place the veggies on the rack under the breast? I was planning on roasting for about an hour (with checking temp); do you think I will be adjusting that time significantly because of the lack of breastbone? And what do I do if I see the breast is cooked well before the legs are up to temp: Can I tent with foil without compromising the skin crisping up? Thank you!!