Holiday turkeys are notoriously inconsistent, but butcher Jake Dickson of Dickson’s Farmstand Meats has a solution to make sure your bird turns out beautifully every time. Most turkey troubles stem from airflow issues, he explains: Big animals with empty (or stuffed!) cavities cooked in small home ovens can get in the way of an even roast. Flattening the bird allows it to cook more evenly and faster, resulting in a tastier roast. Dickson’s foolproof spatchcock turkey recipe uses a cheap rubber mallet from the hardware store and a cleaver to give you more precision in cutting the bird. Once split, the meat is seasoned simply, then quick-cooked at a single temperature, leaving you more time to get creative with the side dishes.
- One 8–10-lb. turkey, backbone removed and breastbone cracked to flatten
- ¼ cups extra-virgin olive oil
- Kosher salt and freshly ground black pepper
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