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Hey everyone. This technique is from my first book, The Food Lab. It's the most effective and fastest way to roast a bird that I know of, whether it's a chicken or a turkey or even a duck or pheasant. I have not tried with emu.

Here’s that Kevin Bacon clip: [ Ссылка ]

Here’s my NYT turkey recipe (paywall): [ Ссылка ]

Here's a free written recipe as well as an extensive Food Lab article on why spatchcocking is so effective: [ Ссылка ]

Here's another older video I did on it which is much shorter and also more awkward. You might prefer it if this one makes you seasick: [ Ссылка ]

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