Spatchcocking tips

Bootie has her butcher spatchcock her turkey but Bossy says you can do it yourself. And apparently Martha Stewart thinks so too, as she demonstrates in this YouTube video. Either way, we both agree that it produces a deliciously moist bird with a nice crisp skin and it cooks a lot faster too. Bootie places some mirepoix (about two cups equal portion celery, onions, and carrots small diced) on a jelly roll sheet (on top of a silpat), then puts a drying rack on the mirepoix and the bird on top of that. Bossy recommends putting the bird uncovered in the fridge for a couple of hours to dry out the skin. Bossy puts stuffing at the bottom of the jelly roll and puts the bird on top of that. Bossy has provided us with some process photos.

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Bossy gave us some great tips!

1. After opening your fresh jar of bay leaves, put the rest in a freezer bag and store it in the freezer. It'll stay much fresher and you won't be complaining about how adding bay leaves never adds any flavor.

2. Save the backbone from your turkey and use it to make bone broth. Bossy likes to freeze her broth in flat containers (2 or 4 cups), then vacuum seal them and label them with the quantity and date.