|
|
Article: A Turkey That Really Comes Together; How a Bird Minus Its Backbone Can Go From Flat to Fabulous -- With No Brine, Less Oven Time and Self-Basting Stuffing to Boot
- Article from:
- The Washington Post
- Article date:
- November 14, 2007
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
|
The potatoes may be lumpy, the cranberry sauce canned and the
greens cooked to a dull gray. But if the meal's centerpiece, the
roast turkey, has a beautiful browned finish and perfect rounded
shape, all can be forgiven at the holiday table, right?
Too many holiday cooks think so, and they often struggle to make
the bird taste as good as it looks.
What if the star of the show were to get a makeover -- and not
just a trim, but a real chop? Instead of trussing the turkey to
create its iconic rounded shape, cut out the backbone and flatten
the bird (a practice referred to as "spatchcocking") before
roasting. Yes, you give up that traditional presentation, but the