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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 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 ...
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 ...
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 ...
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
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 ...
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 ...
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.