Merry Christmas all,
I would like to share something I learned about cooking turkeys.
It is called spatchcocking.
What you do is cut the spine out of the turkey then flip it over perform CPR and break the breast bone splaying it out flat which allows for even cooking and is allot faster.
15 pound turkey set in the oven at 450 degrees took 1 hour and 5 minutes to complete.
The problem with spatchcocking is cutting those bones connecting the spine to the rest of the bird. Most people like to use kitchen shears or a thick sturdy knife.
I got to thinking about it and thought hmmmm I am willing to bet my Spyderco Pacific Salt 2 will work better than a plain edge or a pair of shears.
Turns out I was right that Spydie edge and the tough H1 steel went through all the bones connecting the spine like it was nothing at all. I mean it was like a saw nothing could stand in its way and it was so easy, very little effort required unlike the people on the YouTube channels struggling.
I was amazed and said wow why do people make this so hard, my girlfriend said that is because they do not have Spyderco Super Knives like you do.
Laughed again and agreed.
So folks get to spatchcocking and break out those Pacific Salt 2's with a Spydie edge and do it the easy way.