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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 ...
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 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 ...
Then, roast the turkey breast-side up at 325°F. “Don’t open the door to baste or anything,” Balitewicz says “[There’s] no need to start at 425°F and reduce the temperature.
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 ...
Related: How to Spatchcock a Turkey for Thanksgiving. Pros: This technique cuts the cooking time in half. Since the legs and thighs (not just the breasts) are exposed to direct heat, every inch of ...
On Thanksgiving this year, try cooking your turkey in a new, impressive way! Learn how to spatchcock a turkey right here with a few simple steps. ... Learn how to spatchcock a turkey right here ...
Master these skills to cook a foolproof Thanksgiving bird, and a better roast chicken throughout the year. Spatchcock for success Think of spatchcocking as turning a 3D turkey into a 2D one.