The spatchcocked turkey will be my go to recipe from now on. The meat cooked evenly and was tender

[sylvia]

and juicy. The 12 pounder took two hours to roast and after being taken out of the oven I wrapped the tray in foil and covered it with a cozy blanket until carving time. The accompanying sauce was a nice change from gravy.

I followed the recipe except for the layer of smoked duck under the skin. It would have added another layer of goodness though. Maybe next Christmas...........

http://foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=6049

 

[pat-nocal]

Sounds wonderful, Sylvia.

 

[heather_in_sf]

I have been craving roast turkey, it's funny, we had turkey on Easter dinner, enchiladas

in a mole type sauce, really tasty. I think my friends are talking about doing a Thanksgiving in April dinner because once I started musing about wanting more turkey, everybody started to feel that way too! This sounds great, I'm earmarking for later.