Spatchcocked ?

This year Thanksgiving moved from the End of the Rainbow Valley to celebrate the holiday in Atlanta. In between unpacking the kids, all 7 of us executed chief chef daughter Lori's menu. 

2015 Turkey Relish Tray

We broke in every kitchen counter space resulting in a feast of jelly brie appetizer, turkey shaped relish tray,carrot soufflé,  fresh green bean casserole, macaroni 'n cheese, rustic bread, cheddar cheese jalapeño mashed potatoes, cranberry pineapple sauce and the 'coup de gras' turkey.  

Why do I say coup de gras turkey? 

Quickly and evenly cooked

Well our turkey was 2015's latest trend of a Spatchcocked Turkey which cooks in about half the time due to butterflying the unstuffed bird.  You may remember I love cooking my bird in a Reynolds bag to retain the juiciness but this recipe was not dry and quite tasty. You also probably saw FaceBook postings regarding this de-boned cooking version but it was Gail, Evan's Mom, who brought the bacon (we used beef bacon) enveloped bird to the dinner table with Evan's assistance. Evan wielding the recently sharpened knife (courtesy of Natureman) removed the carcass according to the spatchcocking recipe.

Starting to cook, bacon shrinks with cooking

Then, the bird was infused with a herbed butter. Bacon strips were strategically placed to cover the bird. 

Directions stated to place the legs in an inappropriate way- altho' our Moms always told us girls never to sit that way. 

Perhaps you'll want to try it for your next holiday turkey meal. It was yummy... 

Although I must confess perhaps not as rich as dessert, chocolate pecan pie.  Wink, wink.


I have linked the slide step by step procedure for spatchcocking. 

Spatchcocking from The Kitchn