Recipe: Flat Roasted Turkey

Flat roasted turkey. What? Yes, I broke down our Thanksgiving turkey this year just like the flat roasted chicken I made this summer. Let me tell you, it’s awesome. I mean, it cooks faster and stays juicer.

Ingredients

• 10+ pound turkey
• salt to taste

First, make sure you’re working with a turkey that’s fully defrosted. Put it in you sink and use kitchen sheers to cut out the back bone. Grab a small knife and cut out the ribs.

Then, flip the bird and try and crack the breast bone so the turkey will lay fatter on the pan.

Set the oven to 325 on roast and salt the turkey generously.

I cook mine right on the pan, yet if you’re looking for easier cleanup, lay down some parchment paper to capture all the turkey goodness.

Roast until you reach an internal temperature of 165 – about 65-80 minutes, depending on the size of the turkey.

Doesn’t it look so good? I can’t help but sneak some crispy skin when the turkey comes out of the oven. Official taste tester right here.

Let the turkey sit for about 10 minutes and then transfer it to a cutting board and break it down. We cut the legs off and split them into two. Then cut the breast off fully and quarter it.

Well, there you have it – a flat roasted turkey all set and ready for your Thanksgiving dinner which is just around the corner.

The best part about this turkey is that it’s far easier to serve and takes way less time to get all the good stuff off the bone – mainly because some bones are already gone. Oh, and it cooks faster. Total score.

Thanks so much for visiting and I hope you’re getting excited for the holidays. Thanksgiving is on Thursday, and then Christmas is only 4 weeks after that.

Is your tree up yet? We’re putting our tree up this week – well, at the end of the week. Okay – off to do some laundry and get ready for the week. Thanks for stopping by and I’ll see you again soon.