Would you like me to spatchcock your bird?

Oh get your mind out of the gutter, you dirty perv! I'm talking about the best way to cook your Thanksgiving turkey - spatchcocking (or butterfly). Of course, why would you say butterfly when you can say spatchcock? Try it. It's fun.

This Washington Post article came out right before Thanksgiving last year and all of Maryland went spatchcock crazy. That was the main topic of conversations before and after Turkey Day. "Did you read that article? Did you try it? I did! Amazing! Who knew?"

Spatchcocking is simply cutting out the turkey backbone so that it lays flat and roasts in a much shorter time. We cooked our ultra-delicious Aaron's Kosher Turkey in about 1 hr 45 minutes and it was perfect. A little strange looking, if you're used to the whole bird presentation, but the taste is worth it.

Here is the article link, complete with an easy explanation. Cutting out the backbone was not hard at all, really. Alex used his trusty Cutco scissors and worked at it for about 20 minutes. Also, if you're so inclined, you can save it for soup and stocks. Done.

Trust me. You really want to spatchcock your bird.

http://www.washingtonpost.com/wp-dyn/content/article/2007/11/13/AR2007111300406_pf.html