How to Spatchcock a Turkey | Serious Eats

Learn more and get the full recipe: http://www.seriouseats.com/2012/11/ho...

We all know the basic problem with roasting a whole turkey or chicken, right? It lies in the fact that while leg meat, with its connective tissue, fat, and deep color should be cooked to at least 165°F to be palatable, lean breast meat will completely dry out much above 150°F*

*The USDA recommends significantly higher temperatures for roast poultry, but given proper resting, 150°F is perfectly safe.

Compounding that issue, you have this problem: With a regular turkey, the breast is totally exposed, while the legs are relatively protected. Unless drastic measure are taken, you don't stand a chance of getting it all to finish cooking at the same time.

So how do you get your turkey to cook evenly, cook faster, and taste better all in one fell swoop? Spatchcock the sucker..

Spatchcocking your bird—that is, cutting out the backbone and laying it flat—solve all of these problems, and some. The basics for butterflying a turkey couldn't be simpler.

For complete detailed instructions, follow the this slideshow at the link above or watch our knife skills video!

How to Spatchcock a Turkey | Serious Eats