Preparing a turkey dinner used to take me up to a week of prep time, which included thawing a frozen bird, brining the poor creature, then roasting it for what seemed like days. By the time the turkey was actually on the table, I was ready to eat something else entirely. But now I purchase fresh birds from the butcher and spatchcock my turkey—which means I remove its backbone—for faster, more even cooking which dramatically reduces its time in the oven to about an hour. Continue reading “Spatchcocked Turkey [RECIPE]”