Spatchcocked Thanksgiving Turkey
If you haven’t prepared your Thanksgiving turkey this way, you are in for a treat. I love preparing the turkey this way because not only can I roast it in my oven, I can also grill in on the grill. Use any kind of seasoning you like and enjoy a delicious turkey for the holidays.
Ingredients
1 turkey, fully defrosted
1/4 cup seasoning, your choice
Instructions
1
Preheat your oven or grill to 350 degree’s.
2
Remove the neck and gizzards from the cavity and neck of the bird and set them aside.
3
I use de-boning shears to remove the backbone from the bird. You can also use a large sharp knife. BE CAREFUL! The newly cut bones are very sharp, be aware of this during this process!
4
Once the backbone is fully removed, turn the bird over and firmly press down to break and free the breast bone. Carefully remove the breast bone from the bird. The bird should now be able to lay flat now.
5
Pat dry both sides of the bird dry and lightly spray with vegetable spray. Divide the seasoning between both sides of the bird (be careful of the sharp bones) and rub the seasoning. I like to give one final spray with vegetable oil to lightly coat the seasoning and help them stick to the bird.
6
Now that the bird to has been dispatched, you can grill or roast the bird until the temperature is 165 degrees internally. I check several different locations around the bird to make sure it is fully cooked. Do not count on the pop up device in the bird.
7
Once cooked, remove and slice (carve) the bird as you would. It’s actually easier to carve prepared this way, I think.
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chefbryan
