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 ...
I’ll forego traditional roasting when someone beats the aromas, the gravy, the stuffing...
Well the btus are certainly there, but the kerosene marinade is not my favorite...
That’s pretty much our plan, but we eat around 3 PM. It isn’t difficult, but getting all the dishes to the table at the same time requires some good planning and coordination.
Mom’s special “secret” was to save the water we boil the giblets in and use it to moisten the dressing. When the water boils down, it does have a rich flavor. We also use “stale” bread for the dressing...simply leave it out about 24 hours so it isn’t fresh and spongy.
No need to worry about smoking up the house because we’ve been doing our turkey on the Weber kettle outdoors for 32 years now. No basting, no foil over the bird...just remember to add coals every hour. If you go too long, the fire goes out and there’s a serious challenge explaining to everybody why the turkey isn’t done on time. Be sure to use indirect heat and put a Weber pan under the turkey to catch the drippings. Also don’t forget to put a cup or two of water in the pan below the turkey so the drippings don’t boil away and turn into charcoal. Without the water in the pan, no gravy!
I use the Giblet Gravy in my wife’s Better Homes and Gardens cookbook that used to be her Mom’s (must be a 1940s edition). Foolproof and lump free gravy.
We use a fresh turkey, too. Flavor seems a bit better and no defrosting time.
Bookmark for the ensuing Thanksgiving hilarity.
Brine, brine, brine.
Tonight, all night.
Then cook it any way you want tomorrow - it will be sublime.
“Or wrap your stuffed turkey in two layers of aluminium foil and cook in the oven for about 2 and half hours. Brown and done. One of my girlfriends taught me that years ago. Her turkey was always delicious.”
What temperature?
One year, I forgot we didn’t have an oven at the old home place so I had to throw the turkey into the microwave. Thankfully, the microwave was large (ha, last week, after daily use, it died after 35 years! Well, it didn’t die, the door latch broke.). It was the best turkey and the family still talks about it.
When I was a college freshman, I couldn’t afford to go home for Thanksgiving. The few of us left in the frat house decided to prepare a home-cooked Thanksgiving dinner. We decided to go all-out and include homemade bread and I was put in charge of that. Not having ever made bread before, I was pretty clueless and in 1969 there was no Internet to turn to for advice. I whipped up the recipe after figuring out the “knead” part pretty well and popped it in the oven. Being a rube, I didn’t understand terms like “yeast,” “rise,” and “rest.” After about 30 minutes, we had platefuls of hot glop!
That was the same year I popped my all-wool dress slacks into the hot drier after washing them. I was attending University and School of Hard Knocks all at once.
Spatchcock Turkey == Mystery Meat
The GOPe had been spatchcocked.
I’ve done it before. It’s great!!
Light kosher salt dry rub the night before, air dry in the fridge overnight.
I then wash the full bird then butterfly.
Here is a link to Serious Eats about why, ect.
Have a Happy Thanksgiving
BOOHA
Oops 400 degrees. And the 2 and half hours was for a really big turkey.
Love me some rump roast.
Too funny!
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