Friday, November 29, 2013

Spatchcocked turkey

For Thanksgiving this year I tried a recipe from Mark Bittman for turkey cooked with the spine out (aka spatchcocked), which is how I make chicken anyway, and it was wonderful!  I oiled the skin before cooking the turkey and added maybe 20 minutes of cooking time and it was delicious.

This was also the first time I actually got the skin really nice and crispy, so check it out:


See Mark Bittman's recipe here:  Diner's Journal: Spatchcocked Roast Turkey

Also check out Jacques Pepin's roast chicken the same way, which I swear by, here: Quick Roast Chicken

I also served it here with Ina Garten's Brussels Sprouts Lardons but subbed bacon for the pancetta.  Yum!

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