Wednesday, November 25, 2015

Spatched-cocked Turkey

by Nina Graff

Spatched-cocked Turkey!  I had to try it this year.  It worked very well (and it's fun to say!) 

This is NOT for presentation (it's not pretty), but it's a great way to cook a smaller (10 lb.) bird fast, evenly, and crispy. 

The photo doesn't look pretty.... but it tastes good!

I used olive oil and Perfect Pinch Rotisserie spice on mine. My husband cut out the back with the saws-all!

475º for 75 minutes. Done!