As much as we all look forward to thanksgiving, most notably the food, for those of us actually making the meal, it can be a lot of work.  Even if we love doing it; taking into account the planning, shopping, prepping, cooking…. Etc; you get the idea.

We all love a good juicy turkey, and let’s face it, it is the star of the show. But we’ve also covered all the work that goes into prepping it, which is nothing short of time consuming, only to then cook it for hours and hours, all the while basting it, checking on it, and rotating it from time to time.

What if I told you that there are much easier ways to go about this and make for a less stressful Thanksgiving? Over the years, I have cooked my fair share of turkeys, and have recently adopted 2 of my most favourite cooking methods: spatchcock and boneless!

Perhaps a classic whole roasted turkey makes for a more aesthetically pleasing centrepiece, but believe me when I tell you that once you’ve tried either of these, you won’t go back!

So, what is a spatchcock turkey?

Spatchcocking is a cooking technique that refers to butterflying a bird to prepare it for cooking. This is done by removing the backbone so it can lie flat on the pan. With more of the turkey’s surface area exposed, the bird will cook faster and more evenly.

If you’re squeamish however, or have no idea how to butterfly your turkey, fear not, simply ask your butcher to do it, and be sure to keep the scraps for making stock.

Though this added step may seem like a lot, it really will save you a lot of time on the day; your turkey will be ready in 90 minutes, during which time, it’s pretty hands off and you’ll be able to focus on other things, and it is MUCH easier to carve.

Also, this method promises a juicier turkey as the cooking time is only an hour and half, so the chances of drying out are slim to none.

Now for my personal favourite, the boneless turkey breast!

This is an excellent way to enjoy a delicious, tender bird without the hassle of having to prepare an entire turkey. This alternative is perfect for those who prefer a mild flavour, even cooking, and no fuss. Though the cooking time may not be that much less (depending on the size of the turkey breast), the process is relatively simple, and carving when serving is just so much easier.

Simply season or brine your turkey the way you would a whole or spatchcock turkey.  Also similar to the traditional cooking methods, be sure to bring down to room temperature, and prep the turkey breast in the same way using butter, oil and all the same spices you typically would.  Once in the oven, it is pretty hands off and gives you enough time to focus on other things or to just put your feet up.

This method also requires for the turkey to rest before carving into it, and though much of the prep, cooking and serving steps are the same as the traditional turkey, it is all made that much easier as you don’t have to navigate your way through bones, limbs and cartilage.  Truly an easy way to enjoy Thanksgiving, spend less time in the kitchen, and more time with your family and friends.

Recipes for a classic, spatchcock and boneless turkey breast now available on the yufeed app!