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50LikesThread: Happy Thanksgiving Day
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11-28-2014, 01:57 AM #21Senior Member
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Not since college!
“To be fair, I did have a couple of gadgets which he probably didn’t, like a teaspoon and an open mind.”
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11-28-2014, 01:26 PM #22Senior Member
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Well we Spatchcocked one bird,did the other in the conventional manner.
Not that pleased with Spatchcocking
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11-28-2014, 02:18 PM #23
details, please! Was it dry?
Originally Posted by pixelfixed
Well we Spatchcocked one bird,did the other in the conventional manner.
Not that pleased with SpatchcockingIf you don't care where you are, you are not lost.
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11-28-2014, 02:35 PM #24Senior Member
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No was not dry,just did not have the flavor of a whole cooked bird. Originally Posted by rolodave
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11-28-2014, 07:11 PM #25At this point in time...
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Butterflying / Spatchcocking the Turkey
I did the Turkey"Spatchcocking",,
Things I learned since it was a first time experience
The "Shorter Time" although true needs to be figured out carefully, by my calculations a 15# bird would be closer to 2 hrs rather then 90 Min
You really need to spice up the bird and to slide the Flavored butter under the skin... The aromatic Vegi's under the bird make a bigger difference then I would have thought. We lucked out because the MIL who is visiting can't have spicy food anyway But I agree with Bill it is harder to create the flavor this way, you can't simply toss stuff in the cavity and know it will permeate the bird...
The Skin and the Meat really do come out perfect,, Crispy and Moist they really do
Getting the bird plated and carved was so freaking easy it was almost fun hehehe
Absolutely a must is having either REALLY good Poultry Shears or a keenly sharp Heavy Kitchen Knife, I went out and sharpened mine yesterday morning in preparation of the turkey and was glad I did..
The work is in the prep after that everything is easier, even the fact that you get a turkey of lower height so you can use 2 racks in the oven
which the wife really liked for her sides..
There was NOT enough drippings for gravy from the pan alone, there just wasn't, the good news is that you have not only the Neck and Giblets but you have a meaty back bone to make broth from to compensate for that and to Baste with, but we had to,, it isn't optional like when you use a Bagged method
We liked it enough that we are going to try it again, and tweak the recipe to our tastes but all in all for a first time with a new recipe it worked rather well
Prepped
Roasted
ps: I really is all about that baste
Meghan Trainor - "All About That Bass" Parody "All About That Baste" (Thanksgiving Song) - YouTube
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MJC (11-28-2014)
11-28-2014, 07:32 PM
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Glad all worked out Glen,Ours was good also,just a bit Differant.
For the past 10 yrs we have deep oil fried ours which to me is the best way,but $40 worth of oil was not in the cards this year
But in the past I found if you Clarify the oil by cooking some spuds in it after the bird (also great eats)
You can strain it back into the containers,put them into a chest freezer and use agian several times.
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11-28-2014, 07:33 PM
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Happy Day After!
This year I tried a new method with the Turkey that made for a less hectic Thanksgiving Day. I slow roasted a 20LB Bird putting it in a roaster oven At 10PM Wednesday night and letting it slow roast for 17 hours at 200 degrees F. ABSOLUTE BEST TURKEY I EVER COOKED. The white meat was so juicy you would have thought it was dark meat! Perfectly done!
Gave me plenty of time and oven space to cook the side dishes in the oven with out having to stress.
Here's the cooking method for those that want to try it next year:
Oil the Bird up all over inside and out. Spice it the way you want. Put it in a HOT oven (450-500 Degrees) for 45 minutes to an hour. This will kill any surface bacteria, seal in the juices and make the skin nice and crispy. Then reduce heat to 200 Degrees, and let it cook for 50 minutes per pound of bird. The internal temp of the Turkey when finished was a perfect 170 degrees F.
DELICIOUS...I'll never do a Turkey any other way!
Lupus Cohors - Appellant Mors !
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Hirlau (11-29-2014)
