Spatchcock Turkey - where to get?

Call Iverstine Butcher

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It's late in the game to buy a frozen turkey, thaw it, spatchcock it, dry brine it, etc.

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Then buy one that’s not frozen. I literally just did 20 minutes ago.

Why is everyone loosing their mind about spatchcocking a turkey this year?

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Drinking beer and the thought hit me? Not really that hung up on it.

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Not you directly, but up until a few weeks ago I had never heard the term. We cooked chickens that way, but had never heard of spatchcock. This year, it’s all the board is talking about.

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Because it's an infinitely better way to cook the bird

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Better than throwing it in bubbling hot oil? No

Better than deboning and stuffing with a chicken, duck, and stuffing? No

Better than baking in an oven? Yes

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Better than baking in an oven? Yes

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Huh?

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Better than deboning and stuffing with a chicken, duck, and stuffing? No

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And not sure if serious.

Spatchcocked turkey can be done in the oven. It has nothing to do with the cooking process.

Spatchcock is the process of removing the backbone and flatening the bird by breaking the chest bone. It doesn't has no bearing on the type of cooking method.

Cooked as you described, it's a soggy mess.

I meant exponentially

ETA:

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I bet nobody could pick the butterflied slice from the regular in a blind taste test.

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And this potentially could be true depending on where you get the meat from. One of the huge benefits is the dark and light meats won't be unevenly cooked, i.e. one dried out, one correctly cooked.

If you spatchcock, dry brine, and use a probe thermometer you'll have a wonderful bird guaranteed.