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It's here again, that time when we get shoved out of the kitchen for 75 year old recipes and techniques that just don't do it for me. I've invaded this holiday with new methods and recipes with much success, and we need a spot to anchor them. Write away and don't hold back on your opinions, successes, and failures! Here's an old thread with a bunch of talk about roasting, brining, and grilling (and some recipes if I remember right): First off: the turkey. Want to save time and space, and end up with more even'y cooked bird? Here's a vid on why and how to spatchcock your turkey this year:
