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Roasted Spatchcocked Turkey with Stone Fruit Compote PDF Print E-mail

KosherEye.com

butterfliedturkey

by Chef Laura Frankel,  Executive Chef for Spertus Kosher Catering
author of Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes  

By butterflying the turkey, the term is called "Spatchcocking*, the cooking time is greatly reduced. I learned how to do this many years ago in culinary school and fell in love with the technique.

Ingredients:

For the turkey:
1 12-pound turkey
3 tablespoons chopped thyme
1 tablespoon chopped fresh rosemary
3 tablespoons chopped flat leaf parsley

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