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To carve a spatchcock turkey, remove the backbone and flatten the bird. Place it skin-side up on a roasting rack in a pan. Carve the breasts away from the breastbone, then slice the thighs and drumsticks. Cut against the grain to ensure tender meat. The Art of Dry Brining: Enhancing the Flavor and Tenderness of …

Read moreMaster The Art Of Spatchcocking: A Guide To Carving A Flavorful Turkey