One of the things we’ve learned over the years is that there is not just one way to cook something amazing. That is more true when it comes to longstanding food traditions, such as roasting a turkey.
To change things up for Thanksgiving, try to spatchcock and then grill your turkey. While it may seem like a daunting task, spatchcocking poultry is not as difficult as you might imagine if you’ve got some sharp kitchen shears and the following tips from the ButcherBox Kitchen.
Step 1: Begin with bird breast side down
Step 2: Insert scissors along one side of the spine and cut through until you reach the neck cavity
Step 3: Rotate the bird so the neck is facing you and repeat the cut along the other side of the spine.
Step 4: Remove spine and reserve for turkey stock.
Step 5: Rotate the bird once more so the feet are facing you. Carefully insert scissors between the breast and the breast bone, taking care not to cut the skin. Cut the breast bone through to the neck area.
Step 6: Flip the bird over and flatten it out.
You can roast or grill your turkey now that it is spatchcocked and it will cook evenly. Add some flavor by coating the turkey with our holiday herb butter as well.