I've grilled our turkey the traditional way for as long as I can remember however this year was encouraged to change it up. So that's what we did with both recipe and grill method. I had never heard of "spatchcocking" a turkey and the name itself made me curious. Internet descriptions on how to do it included instructions on "placing the parts in a vulgar position". In addition to shorter grilling time and simpler to baste, it also yielded more meat due to the carving method. While we may change up the recipe year to year, spatchcocking is here to stay!
Ricoh GRIIIx @ f5.6 1/125 26mm (40mm equiv) ISO 12800
Photographed 11/25/21
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