Folks who have spatchcocked a turkey before -- it seems like when you remove the spine you basically have to cut straight through the thigh bone?I feel like it's much harder to cut through than videos make it look
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I’m biased, but we do smoked turkey every year. Less scary than frying, but still different, delicious, and frees up the oven.
We have a kitchen with two ovens, so the last one isn't a huge deal. We got this house specifically for that. I have no clue how people do thanksgiving with a single oven.
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Smoking is definitely one of the ones I want to try (I was thinking about getting a hot plate for it when I realized I wasn't frying tomorrow). To me that feels like more of non-thanksgiving thing though, anything that requires quartering doesn't feel quite right
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The other one I'd like to try is sous vide. Based on most folks' issues with roasting, sous vide with a finish in the oven should be the perfect turkey but there's very little out there from folks who have tried
End of conversation
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