If it is your turn to prepare the turkey this holiday season, put the roasting pan away and try something new. You don’t need a fancy smoker to smoke this turkey, you can use a standard charcoal grill. Everyone anticipates the family-favorite casseroles and side dishes served at big meals, but guests can’t wait to cut into a slice of the tender, juicy turkey. Spatchcocking is often used on chicken, but it is also a smart and time-saving technique to apply to your turkey, as well. By splitting the bird, you increase the surface area, allowing the turkey to cook more evenly and in less time. Turkey sometimes gets a bad rap for either being too dry or undercooked. To practically guarantee a turkey with moist meat and lots of seasoned, crispy skin, spatchcock it. Also referred to as butterflying, spatchcocking is a technique that involves removing the backbone of the bird, then cracking the breastbone so that it lays flat, like an open book. This method makes it easier to cook the white and dark meat evenly, meaning everything stays juicy.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.