Originally published at: Here's how I'm cooking my turkey this year | Boing Boing
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Calling all turkey lovers: Just got a $7.00 US for a 15 lb turkey, you need the coupon from the website. It’s in the oven, RIGHT NOW!
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When is thanksgiving down there this year? Is it this week?
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Around my house, if you wake up in the morning and can still fog a mirror, it’s Thanksgiving.
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I like saying the word spatchcock too.
Mostly because I think it is very, very dirty.
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Spatchcocking a turkey for the kettle grill makes it easier to control temperature and does indeed take less time and fuel.
Delicious! Apple wood this year.
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I like food.
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Wow. A way to make a turkey corpse look even LESS appetizing.
I dry brined one year and I thought it came out tasting more like ham than turkey. ymmv
This is the only way (or cut into sections). All other Thanksgiving turkey trends come and go but this actually works. Been doing it for over ten years. This process is worth losing carving the roasted turkey presentation at the table if anyone still does that.
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Portabello mushroom & fig butter gravy. Need I say more…
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There is nothing that isn’t better with fig butter!
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Needs an eatable figurine on top, me thinks!
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Nemo or Ahab?
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Also essential if you’re smoking the turkey (no cracks about finding big enough rolling papers, please).
Especially because of the steam from below from the water pan, spatchcocking leads to more crispy skin.
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Been doing this for years. I split the bird and roast each half on a different bed of stuffing/dressing. Cooks more quickly and evenly.
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Spatchcock dry brined turkey is not only the best turkey, its also the easiest.
Serious Eats has a much better and thoroughly-explained recipe by Kenji (always my first stop). The dry brine should use baking soda in addition to the salt; it breaks down the proteins in the skin, “causing them to crisp and brown more efficiently, it also combines with turkey juices, forming microscopic bubbles that add surface area and crunch to the skin as it roasts.”
The spatchcocking recipe has a detailed guide for those who’ve never done it before as well as great tips on gravy and timing.
I’ve done just about every version of traditional turkey prep except fried and they all suck. I did this last year and never spent less time or had more control over the finished product. The bird was superb.
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