Place turkey on a cutting board, breast side down ... Butterflying is the same as spatchcocking when referring to the whole bird, but you can also butterfly a piece of meat that isn’t a whole ...

You can brine and season the turkey breast and roast it whole. Or you can cut out the back and ribs and debone the turkey breast. It’s not a difficult task. Once deboned, you flatten the meat ...

As a rule of thumb, the formula for roasting a whole (unstuffed) turkey is about 15 minutes per pound in a 325-degree oven. Bring the oven up to 350 degrees and you can cut the time by as much as ...

Whether you opt to roast your bird whole, spatchcocked, or cut into parts, there are a few preliminary steps you should always take. Though not directly tied to the turkey cooking time ...

However, not all turkey hunters know how to butcher a turkey and get every cut of meat. In the video below ... If you decide to cook the bird whole Thanksgiving-style, use the remaining carcass for ...

locate the turkey legs, then gently make a small cut where one leg meets the rest of the bird. Using your hands, carefully pull the whole leg (drumstick and thigh) away from the rest of the bird.

Take advantage of the ritual of cutting and serving the turkey as a gesture of affection ... The wings are usually smaller and can be served whole or separate. Start at the center of the breast ...

Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast with skin on ...

Not only that, a stuffed roasted turkey breast can be prepped ahead of time, and it cooks in a fraction of the time a whole bird would ... of meat into a thinner cut. This is done so the turkey ...

It involves cutting out the backbone and butterflying ... A spatchcocked turkey takes far less time to cook than a whole turkey. A 12-pound turkey that has been spatchcocked will cook in about ...