by Guest Columnist & KosherEye Friend,
Chef Laura Frankel
OK, the name is funny, but this is serious cooking. Spatchcocking poultry is the process of removing the backbone and sternum of a bird. The bird is then flattened out by pressing on it. The result is a bird that cooks evenly, quickly and without drying out the breast.
Spatchcocking is easy and takes only a few minutes using either a very sharp knife or really good kitchen shears. While the process is simple and easy, the time saved in cooking equals big payback. Because the turkey is butterflied, the heat is more evenly distributed and a 12