Posted on 11/26/2014 1:51:49 PM PST by TurboZamboni
Spatchcocking a turkey is a beautiful way to cook the Thanksgiving Day centerpiece.
While you won't end up with a traditional round turkey served on a platter, the method of spatchcocking will give you an evenly brown roasted turkey that will be the envy of all of your dinner guests.
What is spatchcocking? Much like butterflying, spatchcocking involves cutting the turkey - basically removing the backbone - so it lays flat.
(Excerpt) Read more at pennlive.com ...
Looks like someone shrank Shane Carwin.
Inject with Cajun Injector Creol Butter, liberally apply Zaterain’s Creol Seasoning. Preheat deep fryer oil to 400. Maintain 375 throughout the cook. 4 minutes per pound. 15# bird, one hour. Rest bird for ten minutes...enjoy!
LOL. Other way round, though. If you REMOVE the backbone, you’ll have RINO on a Platter.
My wife spatchcocked me years ago.
That was Flintlock - a great show, btw.
Turbo knew that...just funnin.
The ONLY way to cook the turkey is indirect heat on the Weber kettle. Can’t be beat.
That’s okay, so was I.
anyway, I use a variation of several recipes with some white wine, apple juice, salt, herbs and spices, large clove of garlic, chicken broth, and some celery/carrots....we'll see how it turns out...
I read about spatchcocking in Food and Wine magazine...it looks delicious...but the hubby would be the one to do it and sometimes he just butchers the bird....
will try cooking high for 30 or so like Alton Brown suggests and will try flipping the bird so to speak to get the juices into the breast meat for half an hour or so ....
On Monday, buy the largest turkey you can find (20+ lb) because it's cheap meat. Let it defrost in the fridge.
Wednesday, bake the pies and the cornbread for the dressing.
6:30 - 7:00 AM Thursday morning, dig out the roasting pan and plop the turkey onto it. Remove the innards. No need to season because it has already been salted at the processing plant. Cover with foil. Turkey in the oven by 7:05. 350 for 15 minutes per pound.
Put the innards into a small pan. Add water. Sit pan on the back burner where the heat is vented. It will get hot enough to cook without wasting electricity.
Put some eggs on to boil for the giblet gravy, the dressing and deviled eggs.
7:15 AM - Grab a cup of coffee, log onto FR to wish everyone a happy gobble day and check Breaking News. Turn off the eggs and grab second cup of coffee. Relax for a couple hours.
10:00 AM - Check Mr. Turkey and remove some the stock so it doesn't pour out onto the bottom of the oven and smoke up the house. Prepare the giblet gravy. Mix the dressing in the already used cornbread pan. Get the sides into cooking dishes.
10:30 AM - Relax.
11:00-11:30 - Take Mr. Turkey out of the oven and let him rest. Put the sides and dressing into the oven. When an oven spot becomes available, put in the rolls.
Noon-ish - Ring the dinner bell.
“If you remove a turkey’s backbone won’t it look like a RINO.”
ROFL! RINOTurkey!
lauraJean said:
“If you remove a turkey’s backbone won’t it look like a RINO.”
It would be an ‘improved’ RINO, since they are turkeys to begin with.
LOL...but that is JUST NOT RIGHT.
Is that Kardashian being served?
Aren't there laws against that?
basically removing the backbone
Oh, you Boehner the turkey!
Yes, that’s from the Kardashians lol
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.