DID YOU KNOW?
This is the best way to guarantee a turkey with moist meat & crisp skin.
The Method: For those looking for a simple and consistent way to get a perfect, even roast in short time look no further than the Spatchcock. This method cuts the cooking time to almost half that of the traditional roast and results in a more evenly-crisped skin - the “good parts” will be everywhere.
How It’s Done
To spatchcock a turkey you remove the spine, neck, and giblets (which can be added when making your gravy stock) and flatten the ribcage so you have an even roasting surface, spread across the baking tray.
WHAT YOU’LL NEED To do the roasting: a rimmed baking sheet, wire rack or broiler pan. GOLDEN To spatchcock: Kitchen shears DELICIOUS to remove backbone.
ASK OUR BUTCHERS TO SPATCHCOCK YOUR FRESH TURKEY!
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