Spatchcocking is all the rage this year. It was actually in the Martha Stewart magazine and my dad mentioned it. So I had to try it. It involves cutting out the backbone and then breaking the breast bone.
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actually have to cut through the ribs, which is totally gross. But my lucky kitchen shears (and a little help from Nick) did the trick and the backbone came out. Flipped it over and tried as hard as I could, even stood on a chair for more leverage, but couldn’t get the breast bone to break. Too slippery and too strong of a bone. Oh well…
actually have to cut through the ribs, which is totally gross. But my lucky kitchen shears (and a little help from Nick) did the trick and the backbone came out. Flipped it over and tried as hard as I could, even stood on a chair for more leverage, but couldn’t get the breast bone to break. Too slippery and too strong of a bone. Oh well…
Here he is, all splayed out.
After all the cooking we headed over for the 3rd annual – no family, just friends – kids only – Thanksgiving with Tyler and Caresse. T and C are originally from Michigan and we’ve spent Thanksgiving with them since we moved to the area. While we do miss our families, we LOVE our Thanksgiving. There’s something to be said for just hanging out with friends, everyone stuffing their faces and not caring at all. And when we were done with dinner, we just left it all out on the table for a few hours, in case anyone wanted leftovers.
Did I mention we make enough food for 8-10 people?
We even have rice. You should try it sometime.
Caresse and Tyler’s new place is adorable and they’ve done a great job fixing it up.
And on to dessert! Red velvet cheesecake (sour cream apple pie, pumpkin pie and sweet potato pie).
So good….so fat.
2 replies on “Spatchcock”
So just what is the point of cutting up the bird before cooking? He cuts so much easier after cooking, not to mention, less slimy raw cold turkey touching. That red velvet cheesecake sure looks yummy. Glad you guys had fun and since the Obamas had mac and cheese with their dinner, I'm sure it'll be on all the menus next year. You are always ahead of the curve.
When you spatchcock the turkey, it makes it cook for evenly and MUCH faster – 18 lb bird in an hour and a half and it wasn't dry or undercooked.
Mac and cheese makes the meal. So delicious! But only a little, it's got all sorts of bad stuff in it (Cream, cheese, butter etc).