Post #770578 by MadDogMike on Thu, Nov 24, 2016 9:19 PM

Wow, that looks amazing Skip and Jon!

I decided to spatchcock my turkey today :o I had never done this before and was cooking for 20 people. But my motto is "I'm not afraid to experiment with YOUR food"
A roaster pan of mirepoix (onions, celery, and bell pepper plus some cilantro for good luck)

The spatchcocked turkey. You cut out the backbone and flatten the bird. This gets the thighs out in the open where they can cook better, it also exposes all the skin so it gets crispy. It cooks faster without drying the breast meat. It's rubbed with sage, rosemary, thyme, salt, pepper, and garlic. Butter pats under the breast skin.

45 minutes in the oven at 450 until it was browned then 350 for another hour and a half (pretty quick for a 19 lb turkey!!!) Crispy on the outside, juicy on the inside (just like a cricket) Winner, winner, turkey dinner. Not a pretty table presentation but I always carve it in the kitchen and put the slices on a platter

Also did an applewood smoked turkey breast, then glazed it with jellied cranberry sauce, Grand Marnier, and maple syrup. Delicious!