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the turkey i bought from a local farm for xmas dinner was so freakin' good that i went and got another one each of the next two weeks and stuck them in the freezer. next year i might buy ten, this was great to sit down to on a weeknight
spatchcocked, cooked at 425F
skin separated and between the skin and meat i rubbed a compound butter with a metric shedload of smoked pap, plus garlic, thyme, salt, and pepper.
edit: pretty smokey, i bet this would make a great carbonara.
the turkey i bought from a local farm for xmas dinner was so freakin' good that i went and got another one each of the next two weeks and stuck them in the freezer. next year i might buy ten, this was great to sit down to on a weeknight
spatchcocked, cooked at 425F
skin separated and between the skin and meat i rubbed a compound butter with a metric shedload of smoked pap, plus garlic, thyme, salt, and pepper.
the turkey i bought from a local farm for xmas dinner was so freakin' good that i went and got another one each of the next two weeks and stuck them in the freezer. next year i might buy ten, this was great to sit down to on a weeknight
