A Spatchcock Turkey

Somebody wanted to know how I cook my turkey if I cut the back out of it.  Well, here you go. I've done it like this the last three or four years, and I'm never going back. The turkey is done in about an an hour, and it's sixteen kinds of fantastic.

Yeah, there's something really wrong about the way this looks...

 Go here, and do this:
http://cooking.nytimes.com/recipes/543-45-minute-roast-turkey

or this:
http://food52.com/recipes/19394-spatchcocked-roast-turkey

Yup, cut the back out of the turkey, flatten it out, and cook it at 450F for about 45 minutes or so. Oh, you say, you can't present the big bird at the table? Who cares?  I cut the meat off the breasts, cut it into thick (3/4") slices, put it on a platter, and then carry on with the rest of the carving. It looks great, tastes great and is a lot less fussy.  I roast chickens the same way.

I'm right on schedule with my list. Tonight it's cook the carrots, prepare the broccoli and set the table.

Busy, Busy, Busy

I finished the backing for the Fall House Top quilt. Yes, Pat, it will be a quilt, but I will use it as a tablecloth.

Next up is preparing for Turkey Day.

I've seen suggestions to set out all your serving dishes ahead of time, and put post-it notes on each saying what you'll use them for. It's a great piece of advice. I've been doing it for years.