My T-Day turkey is looking like it's going to be in excess of 20 lbs this year, and I'm nervous about how long the darn thing is actually going to be in my oven when I have pies, bread, sides, etc. to prepare.
Martha Stewart has a brief article on spatchcocking a turkey (removing the backbone and breaking the breasts so the bird is 'flat') and I was curious as to if anyone has ever done it before with a big bird, and to what degree of success. Did you baste the turkey while it was cooking? Heaven forbid I feed my picky family a dry turkey, I would never hear the end of it.
I would practice with a large bird, but there's no way we'll be able to eat 40 lbs of turkey in a month!
Best Answer
I've spatchcocked our turkey the past two years and will never go back to the usual way. It just cooks so much faster. The spatchcocking itself isn't to hard, although you do have to be willing to inflict a little violence on the turkey.
I basically follow Mark Bittman's recipe. The video is located here. I do, however cook a larger bird. The time I did it with an 18 pound bird it too a bit more than 90 minutes.