Spatchcocking a turkey: is this the way?

I am 30 minutes into the roasting. Using my ‘professional’ convection oven that has the heating element in the back wall vs the bottom or top. I just turned it and it looks great thus far. Turkey was 13.5lbs to start (before the back came out) so I am going to take a temp around 75minutes in.

Spatchcocking the turkey takes a bit more hoo-rah than a chicken.

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This is brilliant. That trend on cooking sites is so tedious. My favorite steak-in-the-oven recipe has several pages of shaming you for buying meat wrong and not having a sufficiently artisan personal butcher before finally giving you the five-line recipe (which is excellent and was promptly transcribed into my recipe file so I can skip the hipster condescension from now on)

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90 minutes at 450. Left breast tested 167 and right 159 so I figured resting tented while the oven is used for casserole stuff will certainly finish it right. the bed of stuffing is under it and it is COOKED. Next time two boxes.

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I prefer a nice spitchcock.

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Next Year?

Thanksgiving Day videos really shouldn’t begin with instructions to “dry age the bird for four days”.

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Cross-posted from the Happy Mutants Food Topic, here’s the spatchocked and smoked bird:

Mostly following Chef Tom’s recipe from ATBBQ:

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I seemed like we could of cooked ours a little longer. I thought it would cook faster spatchcocked.
But hunger took over and we couldn’t stand the wait any longer.

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Ground Turkey has made it into many of our meals this year.
And yes, tacos too.

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A friend told me he tests dictionaries with the word “spatchcock.”

I use “numinous.”

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I know what you mean. No offense to moms, but the recipe blogs that are combo mommy blogs are even more insufferable to me as they prattle on for pages about their demon seed when all I want is the recipe.
I’m a big fan. There’s no way to stop it on your phone, but I generally use my computer when looking at recipes.
It doesn’t work 100 percent of the time, but enough to make me happy.

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but then you don’t get the drumsticks.

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Another turkey disaster. How can people be so careless?

Deep-frying turkey explodes, sparks blaze:

https://youtu.be/mcH0cgKLwls

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All the more for you then!

The turkey burgers were good. In texture and taste (with condiments) much like a beef burger. Maybe a little bland due to the turkey being so lean, but that’s okay the first time around. Mom approves!

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So far the most fantastical part of that show is that the Mandalorian is able to find free childcare everywhere he goes.

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Damn. Great tip. Our bird turned out :kissing_closed_eyes::ok_hand: perfect, but I’ll try this next time. At the least, it should make carving easier. I’ll admit the wing “armpits” gave me a hard time and didn’t make it onto the serving platter.

The dry brine was miraculous, though. It took up a whole lot of fridge space, but that meant there was plenty of cleared fridge for leftovers afterward.

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If you are a meat-eater, turkey is one of the cheapest meats today, right after the Thanksgiving holiday. Assuming you have freezer space, you can buy next year’s bird today for pennies. You can get a sub 20 pounder for $5 if you look around. It’s not really that big. Could even be broken down into parts, bagged, and frozen separately.

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Guy who roasts lots of birds here:

  1. Spatchcocking is a great technique if you have the room, for a 16lb turkey I did not.
  2. The 4 day dry-brine seems very excessive. I’ve tried 2-3 day dry brines and didn’t notice much of a difference vs. over night. I’d recommend 1 tablespoon of kosher salt for ever 5lbs of meat. You also don’t need to add it to the inside (or bottom if spatchcocked), the point of the brine is to pull out moisture (water) and add salt. This helps tenderize the meat and dry the skin. Adding salt to the bottom of the bird is a waste of time (and salt).
  3. Adding the turkey directly to the oven rack seems like a great idea until you have to clean your oven. A baking sheet is less messy and works great.
  4. He didn’t do this, but pulling the skin away from the meat, and adding a compound butter underneath really helps with ■■■■■ breasts (lol, why is m-o-i-s-t censored? It’s not sexual I would hope…)

Here’s what I did this year that was really good:

  1. Dry brine night before (just kosher salt)
  2. Finely chop sage, thyme, and garlic and mash it into a stick of butter to create a compound butter.
  3. Dry the turkey with paper towel, shove the compound butter under the skin.
  4. Place on a roasting pan, cover with aluminum foil, and cook at 275 until internal thighs reach 165 internal temp.
  5. Raise oven to 450, apply glaze of your choice, and cook until glaze has set. (I did a cranberry, apple cider, molasses, & ginger glaze I found in an old cooks illustrated magazine).

A note about spatchcocking & extra "parts"

For food prep I spatchcock a whole roaster chickens from the super market every sunday, and put the backbones, neck, and wings in a gallon freezer bag to use later for chicken stock. Once I’ve accumulated ~4 backbones & necks I make a big stock, reduce it down a lot and freeze into large whiskey cubes.

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Serious Eats only calls for a 12-24 hr dry brine, too. But Kenji adds baking soda. Easiest turkey ever.

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I’ve also taken to transcribing recipes from most sites so they fit nicely on one sheet of paper.

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