Carla Makes a Spatchcocked Thanksgiving Turkey | Bon Appétit

Get ready for a Thanksgiving game changer. Spatchcocking, or removing the backbone, is the secret to making the best turkey you've ever had–in half the time. Most butchers will do this for you. Cooking for a crowd? Roast two 12-14 pounders, anything larger will take longer.





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[sallyfield]

Just as a note, I dry brined only the skin not the meat. After three days I brushed off the brine and washed out the lower drip pan. It was the best turkey I have ever made. I had wet brined a turkey several years ago and it was so salty we couldn’t eat! This technique worked perfectly.

[Garanon]

My first time cooking the turkey this past thanksgiving and it was a resounding success thanks to this technique! It had a fantastic taste and did NOT dry out; best of all it took less than 2 hours! Thank you!

[sandyd]

I'll be trying spatchcocked for the very first time this year. Thanks for the recipe.

[MaxPule]

I just made this for thanksgiving and it is the best turkey I have ever had. Good job BA!

[lucidmind]

The old BA crew should form their own food YouTube channel like the Try Guys did after leaving Buzzfeed

[nomebear]

Astounding! I made this and it came out perfect, dry brined it the day before, and an 18 lb turkey cooked in 90 minutes. Not many leftovers.

[theheckwithit]

So glad the videos got more casual and not this kind of food network feel

[porksandwich]

She doesn't mention that 98% of all turkeys you buy in the supermarket are now pre-brined so they can extend the sale date. If you brine a pre-brined turkey you will have a very salty turkey.

[vickigelberg]

Carla is the queen of Yum! Can't wait to get my turkey ready for this experience!

[ybunnygurl]

I have been spatchcocking my turkeys for years. Dry brining however is new to me and now I'm dieing to try it.

[derrickjhonson]

Question? What’s the point of drying the turkey out just to put it under water?

[omeadpooladzandi]

still coming back to this video. missing the heyday of BA. has it really been 7 years....

[tikar]

Is the cook time the same across the board? My turkey is 16.5 pounds. Thank you!! ❤

[hoperoads]

How would I make the gravy with the aromatics in the pan?

[_Blanched_]

Carla, what size roasting pan is that?

[andreaabrams]

Gotta try the spatchcock! Looks delicious!

[MoFanz]

Is anyone else constantly on the hunt for the other hosts they love in the background?

[hirolla]

I've spatchcocking my turkey every year and it cooks faster and evenly. You don't get that uncooked/unbrowned area where the leg touches the breast if you truss it.

[JtotheRz]

I wouldn't cover it with foil, myself. In my experience, it's just going to undo any crispiness of the skin you may have been going for in the preparation and/or the roasting.

[EdwinRodriguez-ztfx]

Watching this today made me so sad. I miss old BA