You're pro-spatchcock.

Am I?

You,

did you,

how do you feel about the turkeys I've made the last two or three years?

I mean,

if that's what spatch-cocking is,

then I guess it's put me in.

Yeah.

Spatch-cocking is the simple process of cutting out the backbone of the turkey,

removing the thighs,

and then kind of flatten it a little bit.

So you're kind of performing surgery? Yeah, it's more of a necropsy or whatever.

But, you know, the idea is the breast, the white meat and the dark meat cook at different

rates and temperatures.

You need them done to different amounts.

So a lot of the shenanigans when you're making a turkey are to, you know, don't overcook

the breast because you need it to like 160 or 165.

You want succulents.

Yeah.

And you want the thighs to be up to like 170.

You want them a little bit more cooked.

...