Contents
Introduction
Thanksgiving is just around the corner and it’s time to start preparing for the big feast. One of the most important parts of a Thanksgiving turkey is the way it’s cut. In this article, we’ll be discussing the turkey body cut out and how to do it properly.
What is a Turkey Body Cut Out?
The turkey body cut out is the process of removing the backbone and rib cage of a turkey to create a flattened bird that cooks more evenly. This technique is also known as spatchcocking and is becoming increasingly popular among home cooks.
Why Should You Spatchcock Your Turkey?
Spatchcocking your turkey has several benefits. First, it allows for more even cooking, resulting in juicy meat and crispy skin. Second, it reduces cooking time, which means you can have your turkey on the table faster. Finally, it frees up oven space, which is a valuable commodity on Thanksgiving day.
How to Spatchcock Your Turkey
1. Lay the turkey breast-side down on a cutting board. 2. Using a pair of kitchen shears, cut along both sides of the backbone from the tail to the neck. 3. Remove the backbone and save it for making stock or gravy. 4. Turn the turkey over and press down on the breastbone to flatten the bird. 5. Tuck the wings under the bird and tie the legs together with kitchen twine.
Seasoning Your Spatchcocked Turkey
Once your turkey is spatchcocked, it’s time to season it. You can use any combination of herbs and spices that you like, but a classic Thanksgiving seasoning is a mixture of salt, pepper, thyme, and rosemary. Rub the seasoning all over the turkey, making sure to get under the skin and in all the crevices.
Cooking Your Spatchcocked Turkey
There are several ways to cook a spatchcocked turkey, but the most common method is to roast it in the oven. Preheat your oven to 375°F and place the turkey on a rack in a roasting pan. Cook for 1 1/2 to 2 hours, or until the internal temperature reaches 165°F. Let the turkey rest for 10 to 15 minutes before carving.
Alternative Cooking Methods
If you don’t want to roast your spatchcocked turkey in the oven, there are other options. You can grill it over indirect heat, smoke it in a smoker, or even deep-fry it. Just be sure to follow the proper safety precautions for each method.
Leftovers
If you have leftover spatchcocked turkey, don’t worry. It’s great for sandwiches, salads, and soups. You can also freeze it for later use.
Conclusion
The turkey body cut out, or spatchcocking, is a great way to prepare your Thanksgiving turkey. It results in juicy meat, crispy skin, and a faster cooking time. Whether you roast it in the oven, grill it, smoke it, or deep-fry it, spatchcocking is a versatile technique that every home cook should know.