dispatch the cock

So the turkey and I were just hanging out in the kitchen, glass of riesling, comparing necks.

The usual.

I’ve butterflied chickens for the grill before, 

so I decided to try it on our turkey.

The old-school term is “spatchcocking.”  

It’s very popular this year.

Place the bird breast down, take a very sharp knife and draw lines down both sides of the spine.

Then cut the ribs along the backbone.

Heavy kitchen shears are typical, but I used sheet metal snips. 

Because of course I did. 

Use a knife to pop the thigh bone from its socket.

And then cut along the the other side.

And pop the other thigh.

The backbone comes right out.

I also took the ribcage out, which is optional.

But I pulled it for the stock pot.

At this point he doesn’t look much like a turkey anymore.

Until you flip him over. 

He was exhausted. You can imagine. 

From here it’s just salt and pepper.

Olive oil for crispy skin.

And a quick vogue for the camera.

The skin is all on top this way, so it crisps wonderfully.

30 minutes at about 450〫 then 40 more at about 350〫, basting every 20 minutes or so.

The roast is so quick!

And no tan lines.