I don’t understand why anyone roasts a whole turkey without cutting it up first.

[Anonymous]

Why not at least spatchcock it? But better, quarter it. I don’t think it’s even possible to cook a whole turkey very well and it makes people so stressed. Then you really need to carve it before people see it anyway. So what’s the point? Madness, I say.

[Anonymous]

Never, ever heard of that.

[Anonymous]

I’ve never had a problem with it. Dry brine, no basting, maybe tent with foil toward the end if it’s browning too quickly. A smaller bird, like 16 pounds, is pretty easy to work with, in my opinion.

I don’t stuff mine, which seems to be where a lot of people run into problems with it being too dry.

[Anonymous]

untrue, my wife just did a whole one that was both visually beautiful and juicy. And if presentation matters to you, you want to do it whole. But I agree it’s not easy! And if you can only have either looks or taste, definitely go for taste.

[Anonymous]

Anonymous wrote:I’ve never had a problem with it. Dry brine, no basting, maybe tent with foil toward the end if it’s browning too quickly. A smaller bird, like 16 pounds, is pretty easy to work with, in my opinion.

I don’t stuff mine, which seems to be where a lot of people run into problems with it being too dry.

Stuffing just doesn't make sense. If you don't get the stuffing to a safe temp, you're risking salmonella pudding. But if you get the stuffing to temp, the turkey is going to be, by definition, overcooked, as it's further from the center.

[Anonymous]

Anonymous wrote:Never, ever heard of that.

This is OP, do you usually buy precut chicken? I think this might be why so many people roast the turkey whole. If we all still bought whole chickens, we’d be in the habit of cutting them up. A spatchcocked chicken roasts faster and more evenly, and a quartered chicken is great because you can take the legs/thighs out before the breasts. A turkey is the same, if a little harder to cut up logistically.

[Anonymous]

People want the “picture perfect” Turkey. It’s the visual on the table, the ceremony of carving… all of it.

I’m pro spatchcock, myself. But I also smoked a duck for Thanksgiving, so I’m not really one about Instagram or tradition.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I’ve never had a problem with it. Dry brine, no basting, maybe tent with foil toward the end if it’s browning too quickly. A smaller bird, like 16 pounds, is pretty easy to work with, in my opinion.

I don’t stuff mine, which seems to be where a lot of people run into problems with it being too dry.

Stuffing just doesn't make sense. If you don't get the stuffing to a safe temp, you're risking salmonella pudding. But if you get the stuffing to temp, the turkey is going to be, by definition, overcooked, as it's further from the center.

Amen! I do my dressing in the crock pot, and throw in a few spoonfuls of turkey drippings at the end.

[Anonymous]

Anonymous wrote:untrue, my wife just did a whole one that was both visually beautiful and juicy. And if presentation matters to you, you want to do it whole. But I agree it’s not easy! And if you can only have either looks or taste, definitely go for taste.

What presentation though? Do you all come to the kitchen and look at it? Does everyone sit at the table and wait while it is carved? Then you’re just looking at other hungry people and a carcass anyway.

[Anonymous]

Seems smart to me OP

[Anonymous]

Spatchcocking or cutting up a raw turkey sounds way more complicated and stressful than a dry brine, throwing some lemons and onions into the cavity, and simply roasting.

Later, I turn the carcass into stock.

[Anonymous]

Anonymous wrote:Spatchcocking or cutting up a raw turkey sounds way more complicated and stressful than a dry brine, throwing some lemons and onions into the cavity, and simply roasting.

Later, I turn the carcass into stock.

You can still turn the carcass into stock if you cut it up.

[Anonymous]

Anonymous wrote:

Anonymous wrote:untrue, my wife just did a whole one that was both visually beautiful and juicy. And if presentation matters to you, you want to do it whole. But I agree it’s not easy! And if you can only have either looks or taste, definitely go for taste.

What presentation though? Do you all come to the kitchen and look at it? Does everyone sit at the table and wait while it is carved? Then you’re just looking at other hungry people and a carcass anyway.

Just our immediate family so not a crowd. Not gonna lie, she made us come into the kitchen and admire it and I took a picture. It was beautiful! She really loves to cook and gets a lot of satisfaction out of things looking good. If we had a crowd I imagine she would have carved at the table.

No reason to bother if that’s not something you care about. But if you do care, it certainly is possible to have well-cooked whole turkey.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:untrue, my wife just did a whole one that was both visually beautiful and juicy. And if presentation matters to you, you want to do it whole. But I agree it’s not easy! And if you can only have either looks or taste, definitely go for taste.

What presentation though? Do you all come to the kitchen and look at it? Does everyone sit at the table and wait while it is carved? Then you’re just looking at other hungry people and a carcass anyway.

Just our immediate family so not a crowd. Not gonna lie, she made us come into the kitchen and admire it and I took a picture. It was beautiful! She really loves to cook and gets a lot of satisfaction out of things looking good. If we had a crowd I imagine she would have carved at the table.

No reason to bother if that’s not something you care about. But if you do care, it certainly is possible to have well-cooked whole turkey.

This is OP, I can see it for a small bird and a small gathering. Okay. I’m used to a big crowd, a buffet and usually multiple turkeys anyway.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Spatchcocking or cutting up a raw turkey sounds way more complicated and stressful than a dry brine, throwing some lemons and onions into the cavity, and simply roasting.

Later, I turn the carcass into stock.

You can still turn the carcass into stock if you cut it up.

OK? Enjoy your turkey. I enjoyed mine!