Photo by @rachelgurjar Every year (for about the last 15) I’ve been in charge of making a turkey for my family of 25. I’ve run the gamut of turkey techniques; buttermilk brined (cue panic of finding 5 gallons of buttermilk), dry brined, butter basted, fried (terrifying but delicious! Who doesn’t need a little adrenaline rush during the holidays!) and finally spatchcocked. I can say without question that the spatchcock bird wins for both ease and speed. The first time I tried the spatchcock bird I was about 6 months pregnant with my son and had to transport three turkeys to NYC for an event and roast them in one oven in less than 4 hours (long story). No easy feat, even sans baby bump! They say necessity is the mother of invention, and I decided to give it a try that year because I truly just did not have the time to go the traditional route. I was skeptical, I’ll admit it. Wouldn’t the turkey look sad and well, flat? Sure, it’s not the Norman Rockell bird you know and love, but guess what? No one will care once they taste it! The meat is flavorful and moist without being plumped up with flavorless moisture and the skin is perfectly crisp. The best part? It roasts in about 90 minutes, takes up less fridge and oven space and is much easier to carve. If removing the backbone is tripping you up, just ask a butcher to help you out! If you can get past the ick factor, it couldn’t be easier. All you need is a good pair of kitchen shears! It’s safe to say my family is very grateful for this easy and delicious bird, and my mom is super grateful she no longer has to elbow anyone at the grocery store fighting for the last carton of buttermilk. Now that’s a happy holiday! Recipe and Headnote Molly Adams
