Spatchcocked Turkey [General]
2008 Dec 9
I've spatchcocked quite a few chickens, but never anything bigger than 5-6 lbs. It is not an overly complicated surgery, and definitely decreases cooking time, producing more moist white meat. However a turkey is going to need a deep pan with a lot of surface area. And you need to keep the bird off of the bottom of the pan or the white meat will "boil" in the drippings making it very greasy.
Even a 15lb bird will probably need a pan on the order of 18" x 30".
My opinion is that it is no better than brining and maybe not worth the trouble with turkeys. (Whereas brining a chicken is more hassle then it is worth).
Want moist and fast - get a deep fryer (but still brine). Deep fried turkey carcasses also make the most heavenly stocks.
Even a 15lb bird will probably need a pan on the order of 18" x 30".
My opinion is that it is no better than brining and maybe not worth the trouble with turkeys. (Whereas brining a chicken is more hassle then it is worth).
Want moist and fast - get a deep fryer (but still brine). Deep fried turkey carcasses also make the most heavenly stocks.
2008 Dec 9
I've spatchcocked chickens (I have never heard of that term before) and put them on the bbq with a couple of bricks to flatten it out. I have heard it referred to as "butterflied". Cooks Illustrated magazine has very good instructions on this method and their website has a video on how to do it.
It is super easy but you will need really sharp kitchen shears and strong wrists to cut through all of the cartilege. I suppose you can do it with a turkey.
The fall Cooks Illustrated has an interesting method of cooking a fast moist turkey without salting or brining. It might be worth checking it out.
It is super easy but you will need really sharp kitchen shears and strong wrists to cut through all of the cartilege. I suppose you can do it with a turkey.
The fall Cooks Illustrated has an interesting method of cooking a fast moist turkey without salting or brining. It might be worth checking it out.
2008 Dec 10
OOOh,
Here is a link to a Mark Bittman video with a 45 minute turkey using the butterfly method.
bitten.blogs.nytimes.com
Here is a link to a Mark Bittman video with a 45 minute turkey using the butterfly method.
bitten.blogs.nytimes.com
2008 Dec 13
Seeing how we raise our own turkeys and I am a proud owner of a "Big Green Egg" and have spatchcocked over two dozen birds I thought I would weigh in.
The beauty of the green egg is that one does not have arrange the charcoal in a circular pattern; one can just use a place setter – in order to avoid flare ups. A spatchcocked turkey will take roughly three and a half hours to smoke. People unfortunate enough to still barbeque with propane could perhaps replicate this by using an indirect grilling technique. Another option would be to bring the bird up to 190 degrees very slowly to produce pulled turkey.
cb
The beauty of the green egg is that one does not have arrange the charcoal in a circular pattern; one can just use a place setter – in order to avoid flare ups. A spatchcocked turkey will take roughly three and a half hours to smoke. People unfortunate enough to still barbeque with propane could perhaps replicate this by using an indirect grilling technique. Another option would be to bring the bird up to 190 degrees very slowly to produce pulled turkey.
cb
2008 Dec 23
oh, by the way, a pair of kitchen shears is usually used in s/c chickens, etc
for gueese and turkeys I either use an electric knife or my trusty schimitar
the first time, I did a turkey it was, while working at a resort in Arizona and had access to a cast saw (used to cutting open casts used on limbs)
once back bone is removed also remove the wish bone and crack the ribs so it will lay flat: place both hands on the keel bone and pressed down suddenly as if doing CPR
but a bunch of herbs (rosemary, thyme, sage, even savoury, if you have any laying about)
not only will that aromatize the turkey, but keep it from braising in its own juicesn and make for an amazing sauce using the drippings
for gueese and turkeys I either use an electric knife or my trusty schimitar
the first time, I did a turkey it was, while working at a resort in Arizona and had access to a cast saw (used to cutting open casts used on limbs)
once back bone is removed also remove the wish bone and crack the ribs so it will lay flat: place both hands on the keel bone and pressed down suddenly as if doing CPR
but a bunch of herbs (rosemary, thyme, sage, even savoury, if you have any laying about)
not only will that aromatize the turkey, but keep it from braising in its own juicesn and make for an amazing sauce using the drippings
Tracinho
Anyone ever try this technique for poultry?