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Description
When you bring this browned bird to the table, your guests might be tempted to pull out their phones and take photos, but the turkey's beauty is not just skin-deep. A butterflied bird cooks more quickly and evenly than a conventional one, and most people feel it's easier to carve. You'll need sturdy kitchen scissors or poultry shears to cut out the backbone before roasting so you can flatten the turkey. Some butchers will also do this step for you. The recipe is a Yummly original created by David Bonom.
Ingredients
Directions
Directions
- Preheat the oven to 425°F.
- Coat a large baking sheet with nonstick cooking spray or olive oil.
- Pat the turkey dry inside and out with paper towels. Turn turkey over so the backbone is facing up. Using poultry shears or sturdy kitchen shears, cut along one side of the backbone through the rib bones. Repeat on other side of backbone. Discard backbone or save for stock.
NutritionView More
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| Calories840Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol345mg115% |
| Sodium800mg33% |
| Potassium1340mg38% |
| Protein100g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate0g0% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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