How To Spatchcock A Turkey
Remove the innards and any plastic tags that may be in the turkey.
The innards are the neck & giblets, & may be on either end of the bird. Save them for broth!
Use poultry shears to cut just to the side of the backbone. Your shears will need to be very sharp!
Cut on the other side of the backbone and remove it from the bird. Put it with the other scraps.
Take a sharp knife and make a cut between the breasts (in the cartilage). This will help it lay flat
Turn the bird over and use both hands to press firmly on the bird to flatten it out.
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