There is a recipe for that in a Jacques and Juli cookbook. However, they also take off the legs, and bone and stuff them first. I tried to make it once for Christmas, but a foul guest messed up my plans and it “flopped”.
Do it! But you need strong poultry sheers if your butcher isn’t doing it for you.
Fair warning; those are ads!
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Yes, that looks like it!
Cooks faster, lots of drippings for the dressing. .just sounded like a better option for a lot of reasons!
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Spatchcocking also makes smoking it much, much quicker possible.
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Heh. I had some “heavy duty” office scissors, nice and hefty, that blew apart when I tried to cut out the backbone. If you don’t have strong shears, use a knife–carefully!
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I tried a personal size of the Hasselback gratin.
I love scalloped potatoes and I love crisp roasted potatoes, but this somehow wasn’t for me. (I’ll give the version without cream and cheese that @Nannybakes’s shared a try sometime.)
Still tasty, though (and I have 2/3 of it left, but maybe that will become a topping for something or mashed as a side).
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I like the look and idea of Hasselbeck potatoes (haven’t done a Hasselbeck gratin ), but haven’t liked the texture or taste as much as regular scalloped potatoes.
which reminds me, I want to make a Tartiflette this winter
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I have spatchcocked turkeys for the last couple of years and been very satisfied. I spread the stuffing in the roasting pan, then put a wire rack over it, and splayed the turkey on the rack. After watching the ATK episode, though, I realized I don’t need to use the rack, so this year the bird is going directly on the stuffing. One less thing to wash! Yay!
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Is that an actual product or AI?
Apparently it is an actual product. For the record I will not be trying it 
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You and I both. Hurrp.
This just popped in my inbox. Mabez a bit too heavy as an app for turkey day, but I like the sound of it:
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Some pie ideas courtesy of the NYT. All gift links 
This is rather unusual.
Yum! Apples and cream 
Wow!
Also very out-of-the-box:
This may be my favorite, tho.
More Thxgiving-y:
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Flavor options for your turkey.
and more
Dry-Brine Flavor Variations: Citrus and Peppercorn: Fennel, Chile, and Maple: Moroccan:
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I haven’t exactly decided what I’m doing for Thanksgiving, which I keep hearing is super soon. It’s just the two of us, plus bringing a plate of leftovers to my mother. But there are two frozen turkeys in my car right now (it’s 30 degrees out there, they’ll be fine).
I seem to focus on onion, celery, sage, and roastedness as the Thanksgiving flavors, with the counterprogramming of cranberry. I think probably … I’ll roast a medium-sized bird with stuffing, and more stuffing on the side (we usually do two anyway, one blue bag and one cornbread with green chile and tons of corn). Mashed potatoes with celery root and maybe throw some cream cheese in there to use up what’s in the fridge. Green bean casserole (standard recipe plus pearl onions) because Mrs C likes it. Cranberry sauce with some guava jam added, though the most helpful thing to do for future Bill would be to add some cherries from the freezer and free up some space.
Possibly I will sous vide a turkey breast and confit the wings or thighs. Possibly. The remainder of the car turkeys will be turned into stock that’s turned into gravy, and maybe I’ll put the skin aside for sandwiches, and more than maybe I’ll eat the pope’s nose myself with some hot sauce.
(Leftovers will be sandwiches and eggrolls, although I have some chaurice and smoked green onion sausage in the freezer so maybe I’ll free up space and make jambalaya. Gumbo’s easier but I always make gumbo.)
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Yes! In my family we called it “last part over the fence” and my in-laws say “Parson’s nose”.!
ETA I thought this was interesting
This part
“Instead of letting them go to waste, however, poultry companies exported the turkey tails to the South Pacific, most notably the islands of American Samoa. There, the meat’s novelty and affordability made it incredibly popular — so popular, in fact, that the Samoan government banned the import of turkey tails in 2007, citing health concerns (more on that in a bit). This ban was eliminated in 2013 when Samoa joined the World Trade Organization; these days, turkey tail is a prized food on the islands, although residents are encouraged to eat far less of it than they were before.”
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Oh I love that. Back when frozen turkeys still got stupid cheap this time of year, like “19 cents a pound limit 2 so get 6 of them and conduct three different transactions at self-checkout it’s fine they’re not going to run out” cheap, I did a whole batch of Buffalo pope’s noses, and it was … too indulgent, but really nice.
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At the ricepad pad, I claim the tail as cook’s prerogative, no matter what kind of bird.
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