by Lesly / Monday, 11 October 2010 /
Did you know that you can speed up the cooking time for a turkey by spatchcocking it? I read about this in The Globe and Mail last week. In spatchcocking (aka butterflying), the backbone is removed** and the breastbone is flattened, and the turkey lies relatively flat. It is most effective for turkeys up to about 14 lbs, and it allows for a faster roasting time. I roasted this 10 lb. turkey in about 1 and a half hours. It just hit the 180 degree mark when I took it out. I think I would have left it in a little while longer, if I weren't getting time-squeezed on the other end by the looming Montreal-Calgary CFL game. I thought I would show a photo of this cutie, who looks like she's just about to do the can-can. Pros of spatchcocking: you can use the top rack of your oven at the same time the turkey is roasting, and it is faster than traditional roasting. Cons: because it is unfamiliar, I found it surprisingly hard to carve - nothing seemed to be in the right place. And if you are a stuffer, I don't know how you would manage. I cook my dressing on the side, so it was no downside for me.
I hope all my Canadian readers had a great Thanksgiving weekend. I am thankful for my family's continued good health, that I have a job to go to tomorrow, and that I am able to indulge myself in quilting and blogging!
**This passive sentence construction allows you to think that I removed the backbone, but honesty requires me to credit my awesome local butcher.