The fastest, easiest route to a juicy Thanksgiving bird.
PinIf it seems like every year we come out with a brand new turkey recipe for Thanksgiving, exclaiming "this is the best one, hands down, I swear on my not-yet-dead mother's future grave!", that's because we do. If you follow this sort of irresponsible behavior to its rational end, then the only conclusion is that every year, the average quality of roast turkey is progressing on a sure and steady upward path toward perfection.
This particular method is for folks who don't give a damn about whether or not the whole, barely-adulterated bird makes an appearance at the table, but want the fastest, quickest, easiest route to juicy meat, and ultra-crisp skin. Basically, it's a method for lazy folks with great taste. Sound like you? Then come along with me.
Then make an identical cut along the other side of the backbone. This cut is a little trickier, so make sure not to get your fingers in the way of the blade. Using a clean dish towel or rag to hold on to the bird will make it easier to keep control. Once you've removed the backbone entirely, you should remove a large hood of fat up near the neck, if it's there.
As a bonus, it doesn't take up nearly as much vertical space in your oven, which means that if you wanted to, you could even cook two birds at once. This is a much better strategy for moist meat than trying to cook one massive bird.A regular turkey can be approximated as a sphere with meat inside and skin on the outside.
It's a time savings of about 50%! If I added up all the time I could have saved in Thanksgivings past using this method, I could perhaps—dare I say it—rule the world?make gravy with nothing but canned chicken stock and drippings
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