If you buy your turkey from a butcher, you might be able to ask for it spatchcocked! Otherwise, there are plenty of online tutorials. You’re basically cutting out the backbone with poultry shears so ...

If you’ve never heard of a spatchcocked turkey (or spatchcocked chicken, Cornish hen or other poultry), let me introduce you. While spatchcocking won't deliver that picture-perfect whole roasted ...

This turkey recipe utilizes a wet brine to impart serious moisture and amazing flavor into turkey while creating a gorgeous final product with beautiful color. You can prepare this as a traditional ...

Thanksgiving is almost here. You may already have your side dish lineup settled, with your go-to mashed potatoes, sweet potatoes, stuffing and gravy. And dessert might be locked in too. Will it be ...

Prep your space to cut, flatten and eventually bake your turkey. Cut the back of the turkey (down the spine), and get rid of the innards (can be for stuffing or other uses). Turn the turkey with the ...

1. Grab a pair of sharp kitchen shears and patiently snip down each side of the backbone (Save the backbone, and roast it separately for your gravy). A good sharp cleaver or large chef's knife may ...

Skip the spatchcock and make a restaurant-style turkey: break the bird down, truss breasts and thighs, brine overnight, then sear and oven-roast to perfect temps (155°F breast, ~170°F thigh). Use the ...