Spatchcocking a turkey is a smart choice for faster, even cooking. By removing the backbone and flattening the bird, it exposes more skin to the heat, resulting in crispy skin and succulent meat. This method also reduces cooking time, and we all need a little extra time on Thanksgiving Day. The combination of a rest in a fridge with our Dry Brine along with a good slathering of mayonnaise (yes, mayo!) makes for a golden brown, crispy bird.
Read our blog for all the details for the back story, science and “the why” behind spatchcocking your turkey.
Leave a Reply