Spatchcocking-Sounds dirty, doesn't it?

Every year I try to expand my culinary skills by attempting something that seems complicated or too fancy for everyday cooking. Last year, for example, I popped my prime rib cherry. 2009 is the year of the spatchcocked turkey.

Yeah, it's a flat turkey.

The lack of a backbone enables the turkey to cook faster and brown more evenly. Sadly, it also inhibits the turkey from standing up to bullies or saying how it really feels. Can I just say that I LOVE the (spatch)cock? This baby was done in under two hours and had none of that gross, not-crispy skin on the bottom. Also, way easier to move from pan to carving board. I had a slight problem with one leg being underdone and the other leg being perfect. I'm chalking that up to my crappy oven with it's evil, uneven heating ways.

Who knows what the future hold for my next culinary adventure. The ever daunting souffle? Or maybe that pork roast that looks like a crown? Stay tuned....