My Best Thanksgiving Cooking Tip

Your turkey will cook a lot faster if you remove its spine first (a technique known as "butterflying").  It will also leave the legs and wings juicier since they won't be in the oven as long. 

It can be a bit of a struggle to do, but the work is made easier with a very sharp knife and some kitchen shears.  Don't know how to sharpen a knife?  Watch this.

Here's a good video to learn how to butterfly that turkey (or chicken).

Once the spine is removed, cook as usual but keep checking the turkey's temperature.  It's done when the thickest part of the thigh or breast is 165 degrees F.

If you need a refresher on how to cook a turkey, please read my entry from Thanksgiving last year:

A Simple Thanksgiving Dinner

And a very Happy Thanksgiving to you and yours!