New recipe, November 27, 2014

Our contribution to Thanksgiving, Spatchcocked Turkey with Anise and Orange from the November 2014 Bon Appetit. Spatchcocking is removing the spine and then flattening the bird. It cooks much faster and more evenly (90 minutes for a 17 pounder!). We liked this - it gets a 5 - flavorful and moist.

Served with all the other goodies: mashed potato, green bean casserole, dressing, sweet potato casserole, cranberry salsa, rolls, and pumpkin and pecan pies.

Wine: E Guigal Côtes du Rhône 2010