# Brilliant turkey roasting idea (hopefully)

**URL:** <https://boards.straightdope.com/t/brilliant-turkey-roasting-idea-hopefully/705772>\
**Category:** Cafe Society\
**Created:** [November 27, 2014, 5:23pm UTC](https://boards.straightdope.com/t/brilliant-turkey-roasting-idea-hopefully/705772 "2014-11-27T17:23:07Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\
**Post date:** [December 1, 2014, 7:54pm UTC](https://boards.straightdope.com/t/brilliant-turkey-roasting-idea-hopefully/705772/21 "2014-12-01T19:54:24Z")

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> [@WhyNot](#):
>
> We’ve used [Alton Brown’s brined turkey recipe](http://www.foodnetwork.com/recipes/alton-brown/traditional-roast-turkey-recipe.html) for the past several years, and dry breastmeat is a thing of the past. This year, we’re brining it as usual (wet, not dry), but also spatchcocking it, with is supposed to cook it faster, and therefore be even less drying. (I’m not sure how you can get less dry than perfectly moist, but I’m just looking forward to all that perfectly browned skin, so I ain’t gonna argue.)

I did a modified spatchcocking of the turkey this year, where you flatten out the legs and thighs and then cut through the backbone, making them a separate piece. I cut off the wings to roast for gravy and leave the breast untouched.

It worked great. With this method the breast actually takes longer to cook, so I started it on the grill 20 minutes before the legs/thighs. Everything finished at the same time, best turkey I’ve ever had.

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