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Home Cooking 1

Split Roasted Turkey: Spatchcocking Plus

brooktroutchaser | Nov 23, 2014 04:53 PM

I've spatchcocked for many years, but just ran across a Tyler Florence technique that calls for taking it one step further, cutting through the breast bone too, and roasting both halves with fresh herbs. Anyone try it? Any advantage over butterflying, aside from the ability to use a somewhat smaller pan?

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