My wife came back from shopping for all of the Thanksgiving ingredients the other day and happened to mention that she had the butcher spatchcock her turkey. “Excuse me?”, I said.
Now I’m starting to get on in my years and I’m certainly no millennial but I DO consider myself relatively up-to-speed with most of the current lingo out there. Spatchcock caught me for a spin though. Here’s what it means and here’s how it’s relevant to the Stage Hand.
Spatchcocking is simply butterflying the turkey. According to my wicked extensive online research, the term was pretty common in 18th and 19th century culinary books and has seen a resurgence in the late 20th century. Thought to be Irish in origin and short for “dispatching the cock”, or quickly take care of the chicken.
Now that we’ve gotten that out of the way, here’s why spatchcocking is good for stage hands:
- It’s faster – compare 1 hr 45 mins cooking time to 3.5 hours typical cooking time when whole.
- Crispier – with most of the bird exposed, there’s more even crisping going on.
- Juicier – because the turkey is flat, it cooks more evenly so you’re not trying to cook the dark meat at 160 while drying the white meat at 150.
All of this to say, enjoy your new turkey technique and some spare time freed up to allow you to engage in other production activities – or more eating to fuel you up for your next project.
Thanks Allrecipes for the “how to” on spatchcocking. Check out their article here.