The reason for spatchcocking is two-fold: it allows the meat to cook more evenly and clears out valuable oven space on a day that will test any kitchen’s mettle. Roast Spatchcocked Turkey from @Clay and Zach of The Bitten Word, found at www.edamam.com.
If you're short on cooking time, a spatchcocked bird might be your best friend; a twelve pounder will cook in about an hour and a half. Plus it leaves the meat exceptionally juicy and skin cracklingly crisp. Roast Spatchcocked Turkey from @Martha Stewart, found at www.edamam.com.
If you're going something a little different this year (perhaps the Coconut & Pomegranate Turkey we posted last week on this board) why not make some Curried Lentils and Sweet Potatoes. The earthy sweetness couldn't be more holiday appropriate & the Indian spices add a slew of new reasons to be thankful. From @deb of Smitten Kitchen, found at www.edamam.com.
When they see your beautifully burnished bird your family will surely be impressed. When they taste it's exotic flavors, they'll be amazed. Coconut & Pomegranate marinated Turkey from @Food Republic, found at www.edamam.com.