Are you hoping to get some extra sleep on Thanksgiving morning without sacrificing a yummy turkey for your guests?
Take it from Rach — don’t cook the whole turkey!
“I never cook a whole turkey,” Rach says. “I always spatchcock them.”
What does that mean? Essentially, it means removing the backbone of the bird.
Rach suggests cutting along each side of the spine with poultry shears, a cleaver or a large chef’s knife before you roast it — and then laying the bird flat for cooking.
“It’ll have a quicker cooking time,” Rach stresses. “I cook a 14-pound turkey in just about two hours.”
“[And] it’s the only way you can evenly cook white meat and dark meat,” she continues.
If you’d rather cook a whole turkey, though — tradition is tradition! — Rach shows you how to carve it in the video above, too!