Emily Saladino is a journalist, editor, and recipe developer in New York. Previously a culinary editor at Food Network and managing editor of Wine Enthusiast, she works as a contributing editor at ...

Transform your holiday turkey game with this step-by-step guide on how to spatchcock (butterfly) and cook a whole turkey to perfection. By removing the backbone and flattening the bird, you’ll achieve ...

Spatchcocking, or butterflying, a whole turkey is the best way to get the juiciest meat and the crispiest skin in half the time of traditional turkey-roasting methods. Follow these easy steps to learn ...

Picture your holiday turkey: Do you see the bronze bird as the centerpiece of a feast? Or do you envision a platter of crisp-skinned thighs nestled among a few favorite dishes for an intimate ...

From New York Times Cooking: Roasting a spatchcocked turkey in a very hot oven, then reheating at a more moderate temperature is the key to success in this make-ahead recipe. The spatchcocked turkey ...

From the editors and writers of Food & Wine Magazine. Want to win Thanksgiving dinner? Make this spatchcocked roast turkey, which is perfectly juicy, incredibly crispy, and deliciously flavorful.

If you're looking to experiment with a different method of cooking your Thanksgiving turkey, we've got you covered. Whether you are frying it, roasting it, or stuffing it with other birds, each recipe ...