If you have to cook one turkey, this is the ONLY way to do it.

I say that with 99.99% confidence built over decades of cooking multiple turkeys.

We average over 50 adults at our home every Thanksgiving. I make at least three turkeys for them. On occasion a 4th one pops up.

There is nothing easier to make and better to eat than a spatchcocked turkey. And it makes no difference where you cook it. Inside or outside.

Here is a link that demonstrates how to do it.

Helpful hints:

1. Make sure the turkey is not frozen

2. Get a good pair of scissors.

By taking out the turkey’s spine you get to cook the turkey without having to heat up the cavity – which causes your turkey to be overcooked, and dry year after year.

Here are some other helpful tips:

1. 14-16lbs MAXIMUM. Never get a turkey larger than 16lbs

2. Dry Brine. If you can, spatchcock it the day before Thanksgiving and salt it. Put it on a baking pan/cookie sheet so the salt can be absorbed. This will create the juiciest turkey you ever tasted.

3. Seasoning. You do you. I like turkey made this way, simple. I take it out of the fridge an hour before I am going to cook it. Add some black pepper, granulated garlic, and onion powder. If you want some color, a touch of paprika. Either way, you do you.

4. Thermometer. I LOVE the Meater Probe. Get one. It will prevent you from overcooking your turkey and anything else you use it with. 

5. 160 Degrees. Remove the turkey from the heat source when it hits 160 degrees. The carry over cooking will take it to 165 degrees and a degree higher or two.

6. WAIT. Do NOT slice the turkey for 15 to 20 minutes after you take it out of the heat source.

Wishes for a great Thanksgiving to all,

Each day is a gift,

David/