Moist meat, crispy skin—this easy spatchcocked turkey recipe gives you the best of all worlds.
I did this recipe and made some modifications 1) cutting out the back bone required my game sheers and a small game saw to get through the bones. 2) when breaking the rib bones my Apple Watch thought something happened and wanted to call 911 because of the pressure required to break the ribs flat. 3) when the bones were broken and I laid the bird flat but the legs were too big for my flat pan, so I removed the thighs and used two pans. One for breast and one on another rack for thighs.
Thank you for this recipe!I just got into spatchcocking my chickens, and I’ve been extremely pleased with the results so it was with interest when I saw this for turkey. Right off the bat, though I saw some concerns with this recipe the first one cooking it at 425°. I chose to cook it at the temperature I normally use for chicken which is around 325.
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