[Just Passin' By]

First time ever spatchcocking a turkey, and I'm feeling a bit out of my comfort zone, since I really enjoy cooking whole turkeys in the traditional way. I'm going with a basic salt&pepper season, along with some garlic. I'll drop some light herbage on it at the end, along with some chili paste, baste it with a butter/oil combo, and give it a whirl.

The good news is that, even if the turkey turns out lousy, company's coming with several bottles of wine, so there's always the liquid dinner to fall back on.


edit: It cooked faster, and the flavor was about what was expected, though not as good as when I go with the full bird. Next time, I'll try it on a bed of carrots and potatoes (ATK style).