Snip the spine, flatten the bird, and ... bake for juicy, evenly cooked turkey.
1 ¼ tsp salt for every 5 lb
½ tsp peper for every 5 lb
1 ¼ tsp for every 5 lb
Locate spine of turkey and cut one side from leg end of turkey using shears. Cut the other side and remove spine.
Press rib cage and flatten out bird. Pat dry.
Dry brine and place on baking pan or platter. Allow to sit about 8 hours or overnight for best results.
Preheat oven to 400° F.
Cook until exterior is browned, then reduce temperature to 325° F. (You can increase to 350° or even 375° for a faster cook and depending upon size of bird, just watch browning and tent if needed.)
Cook until internal temperature of the thickest part of the breast reaches 150° F and internal temperature of thigh is 165° F. Cover with foil to prevent overbrowning if needed.
Let sit 30 minutes before slicing and serving.
Serve with traditional holiday sides or with Cacio e Pepe topped with sautéed spinach.
simple ingredients, spatchcock, turkey