How to spatchcock a bone-in turkey breast
Spatchcocking will shorten your cook time in many cases by an hour or more.
Flip the bone-in turkey breast over. This is the part of the backbone that will need to be removed.
Using a knife or kitchen shears, cut along both sides of the backbone to remove.
Remove the backbone and save for stock.
With the larger part of the breast facing away from you, cut the cartilage right by where the wishbone is connected.
Then flip it over and spread out the ribs where the wings were.
Press down with two hands on the thickest part of the breast and it will crack.
The turkey is ready to be seasoned and cooked.
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