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For those of you in search of a juicy, evenly cooked turkey with a crisp, golden brown skin this year, spatchcocking is the answer! In a little more than an hour, you can have a perfectly roasted 12-pound turkey .
Recipe: http://www.marthastewart.com/355976/roast-spatchcocked-turkey
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
How to Spatchcock a Turkey for Thanksgiving – Kitchen Conundrums with Thomas Joseph
http://www.youtube.com/user/everydayfoodvideos
