Photo of the Week: Butterflied Turkey

Butterflied turkey, dry brining in the refrigerator as we speak.

Notes:

I had to break out the XL All-Clad flared roaster – 18 3/4″ x 14 3/4″- to fit a 15 pound bird.

Cutting the thighs from the backbone was difficult. I cut too close to the backbone, and wound up cutting through the hipbone instead of finding the joint. I had to keep sawing away with my scissors until the hipbone gave way. Of course I didn’t figure this out until I checked a couple of videos online…

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