We are Spatchcocking
Wednesday, November 27, 2019
That was my grandson on quite a few Thanksgivings ago. I have such wonderful memories of Thanksgiving.
Like the first year we hosted it at this home. We had been living here about 6 months and I was still trying to learn how to regulate my cooking on an electric stove. I had only ever used gas prior to moving here.
My family tradition is to have the Thanksgiving meal at around noon. This means getting up early to get the turkey in the oven. I got it all ready and in the oven by 7:30am. After a couple of hours, I wondered why I was not smelling it baking. The guests began to arrive. Still not turkey smell. As I checked every 15 minutes, the done button had not popped up. !2:30, 12:45, 1:00. Finally we took the turkey out of the over, The bottom half was cooked but the top half was still raw. The top element in the oven apparently was not working anymore. We all had a laugh as we had to carve up the top half into pieces small enough to fit into our tiny microwave.
(I am happy to say, after this disaster, we got a new stove. I wanted gas, but there is no natural gas in our area. My hubby got one that runs on propane, and had a propane tank installed. YAY)
As the years have passed, the number of people who join us for Thanksgiving has grown. I am thankful to have a home where we can host a large number. But this means larger and larger turkeys. I was happy to find a way to cook a 30 pound turkey in 2 and a half hours. It is called spatchcocking.
YOu cut out the backbone using poultry shears, then flip it over and flatten it. It allows it to cook evenly and quickly. In addition my oven has a convection mode, so that decreases cooking time also. NOw we do not have to get up at dawn to have dinner at noon.
I hope you are all counting your blessings and if you are in the US, Happy Thanksgiving. I am thankful for each of you.