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A Case for Spatchcocking your Turkey

If you've never tried spatchcocking, this time-saving Thanksgiving main will make you a believer.


Let's talk about how Thanksgiving dinner is evolving, because if there is a holiday for foodies, this is it! I'm not saying there's anything wrong with a whole roasted turkey with all the regular fixings—stuffing, mashed potatoes, green beans, and gravy—but I also think it's okay to mix things up a bit. In years past, I've made a porchetta-style turkey. You debone the breast, stuff it, roll it up, and you've got a dish that takes less time to cook and is juicy, tender, and full of flavor. Another favorite technique of mine is spatchcocking. We've written about the method previously here and the technique works on any kind of bird, including your Thanksgiving turkey. The main advantage is less cooking time (which also means less time for the meat to dry out) and more skin surface area (who doesn't love that?). And because it cooks more quickly, it frees up the oven for any last-minute baking you may need to do.

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