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Step 1: Pat turkey dry using paper towels; place turkey, breast side down, on a cutting board. Using kitchen shears, cut along either side of backbone to separate backbone from turkey. Discard ...
Place the whole turkey on a cutting board with the breast-side down. Then, locate the backbone along the center of the bird. Starting at the tail, use a sharp pair of kitchen shears to cut ...
Place the turkey, breast-side down, on a work surface. Using poultry shears and beginning at the tail end, cut along each side of the backbone, separating the backbone from the turkey. Remove the ...
Turkey with backbone removed in preparation for spatchcocking Spatchcocked turkey. Poultry is often butterflied. Butterflying makes poultry easier to grill [3] or pan-broil. [4] The more specific term spatchcocking refers to a variation on butterflying that also removes the backbone and possibly the sternum, typically from a smaller bird.
Pat the turkey completely dry with paper towels and rub with ¼ cup of the oil. Season the whole bird thoroughly with the seasoning blend. Tuck the wings behind the back and place the turkey on ...
Turn the turkey over, breast side up, and press down firmly on the center of the breastbone until it cracks and the bird lies flat. Related: Spatchcocking Is the Key to the Juiciest Roast Chicken ...
Butterball suggests a temperature of 170°F in the breast, 180°F in the thigh, and 165°F in the stuffing (if you’ve chosen to cook your stuffing inside the bird). ... and spatchcock your ...
Learn how to spatchcock a turkey right here with a few simple steps. On Thanksgiving this year, try cooking your turkey in a new, impressive way! Learn how to spatchcock a turkey right here with a ...