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How to spatchcock and dry brine a turkey!! aka my go-to method for Thanksgiving turkey every single year. Alright, so why spatchcock? Fact: all parts of the turkey have to reach 165°F in order to be safe to eat. Generally, the thighs/dark meat take longer to cook than the breast meat. Problem: when you roast a whole turkey, it cooks unevenly. The breast meat cooks faster and can dry out while waiting for the darker thigh and leg meat to reach 165°F. This happens because the white meat is leaner,
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