Thermoblog by Martin Earl
The turkey is the star of the show on Thanksgiving Day, and it usurps the space in the oven. Doesn’t that bird know you have green bean casserole, sweet potatoes and rolls waiting in line? A little time-saving trick with laying the bird out flat while roasting is a complete game-changer. If you’re the type of person who thinks outside the box with an affinity for the unorthodox, keep reading. This method is for you.
A Simple Approach:Who doesn’t want to save time on Thanksgiving? Mark Bittman of the NY Times, and the author of How to Cook Everything, set out to put together a minimalist Thanksgiving dinner to cut down on prep, cook time, and ingredients so he could have time and energy to actually enjoy the meal with family and friends. Bittman’s first spatchcocking video made its appearance in 2008. Since then a number of celebrity chefs have also applied the same method, with spatchcocking becoming an official foodie trend by 2012.
(Kenji Lopez-Alt is another chef who swears by a flat bird! His discussion about and recipe for a spatchcocked turkey and many others can be found in his book, The Food Lab.)
Advantages of Spatchcocking:1. It’s a Timesaver: To take the time out of the turkey roasting process, Mark splits and flattens out the turkey. ----
2. Flat Shape=Even Cooking: A turkey is pretty much spherical in shape, no wonder there are issues with even cooking! ----
3. Juicier Meat and Crisper Skin: all of the skin is facing up and fully exposed.----
4. Better Gravy: With removing the backbone, you have another component to add flavor to your gravy. ----
Break Down the BirdEnough talk about why spatchcocking is so great. It’s so much easier than you might think! All you need are a cutting board, poultry shears, and a chef’s knife. As long as you’re not squeamish to the sound of bones breaking, it’s a cinch.
More:
https://blog.thermoworks.com/turkey/spatchcocked-roast-turkey-record-time/
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