This year I am trying something different with our Thanksgiving turkey. At 23 lbs it’s far too big to fit into the oven if spatchcocked (butterflied) — which was my original plan — so instead I have partially disassembled the bird. I’ll cook the leg quarters (partially deboned) and wings sous-vide to give them a head start, and add them to the roasting pan with the breast when it’s time to crisp the skin. The plan is that this will result in tenderer dark meat and moister white meat, and also be far easier to carve.
