The Perfect Bird

November 3, 2023

Thanksgiving turkey is so moist and bronzed looking when spatchcocked and slow roasted on a grill or in the oven. Spatchcock means to remove the backbone so that the bird lies flat. Your butcher can do this for you. This will ensure even cooking in less time, then roasting the conventional way. Figure on 6 minutes per pound. 

Paint the turkey all over with melted butter and season it with salt and pepper before placing it in the oven or on the grill over indirect heat. It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Let rest loosely tented with foil for 10 minutes before carving.

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