Thanksgiving morning, we all know what happens. Either you have to wake up super early in the morning to get that big bird started, or we sleep through our alarm, and thanksgiving dinner is late. What if i told you, you could cut the cook time in half, and still have a delicious bird. It’s as easy as one extra step!
It’s very important that you follow the rest of the steps for a perfect turkey by clicking here first!
Remove your bird from it’s brine and pat it dry with paper towels to remove any extra moisture from the outside.
Trim off any extra fat and skin.
Now comes the trick. All you have to do is cut the back bone out. This allows you to flatten the bird and remove that giant cavity inside that makes the bird take all that extra time!
After you’ve removed the back bone, trim the extra little pieces of rib away.
From here, just treat it like you would your normal bird! rub your herb butter inside and out and roast away!
Golden brown skin, juicy inside, and half the cooking time!
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