Get full recipe here http://www.recipe30.comSpatchcokcing or butterflying a bird has usually been reserved for BBQs. It's a method that's used by removing the breastbone and flattening the bird. There's no reason why it can't be adapted to roasting and the results are incredible. For starters you can cook a small turkey under 60 minutes, 90 minutes for the larger birds. As the bird is flattened, it cooks more uniformly reducing the chances of dry breasts. Because all of the skin is evenly exposed to the heat of the oven, you don't get any lighter or less cooked parts, resulting in crispier skin all around. Of course if you like to present a whole bird at the table, then this method won't be as attractive, but if you carve your turkey in the kitchen, then this is a great option.SEND FAN MAIL & PRODUCTS TO REVIEW - TO: PO BOX 416MOUNT MARTHA 3934VICTORIA AUSTRALIAhttps://www.instagram.com/recipe30/https://www.facebook.com/recipe30/Business inquiries:
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