Enough candy business, it’s time to plan for Thanksgiving. What is everyone’s spread going to be?
The past few years I’ve spatchcocked a turkey. The meat has always come out great, but my problem is that by the time it’s rested and carved, the skin soaks up a lot of moisture and gets soft. This year, since it’s just the wife and I, I’m thinking of doing a turkey porchetta. Anyone ever tried this before? I’m planing on prepping it all on Tuesday or Wednesday so I can mostly just relax on Thanksgiving day.