Spatchcock turkey?

[Anonymous]

Does anyone have any tips? I'm trying this for the first time with a 12 lb turkey.

[Anonymous]

yes, raise the grid as high as you can, do you have a gas or charcoal grill? If charcoal, try not to smoke it too much as poultry absorbs smoke a lot more than other meat.

A pinch of corn starch on the skin will help it crisp up.

If the bird is toolarge to the grate, use an inverted roasting rack and spread it out over that.

good luck

[Anonymous]

What about spatchcocking in the oven?

[Anonymous]

Anonymous wrote:What about spatchcocking in the oven?

no way, I think that is a sin but you can try. I only cook it over lump charcoal outside.

[Anonymous]

I do it in the oven every year. Always turns out great. I use Martha Stewart's directions.
http://www.marthastewart.com/355976/roast-spatchcocked-turkey

[Anonymous]

I do it every year - then cook under high heat in the oven -

[Anonymous]

I'm trying this recipe this year, cooked slow and low in the oven.

Spatchock Turkey with Cranberry Molasses Glaze
http://www.thebittenword.com/thebittenword/2010/11/thanksgiving-2010-butterflied-turkey-with-cranberry-molasses-glaze.html

[Anonymous]

Op here. Yes, I'm doing it I the oven-- planning to follow the serious eats instructions, but wondering about cooking time. Mark Bittmansaid 45 mins, others are saying 90 mins??

[Anonymous]

Anonymous wrote:Op here. Yes, I'm doing it I the oven-- planning to follow the serious eats instructions, but wondering about cooking time. Mark Bittmansaid 45 mins, others are saying 90 mins??

don't cook to time cook to temp. 160 for breast 180 for thigh.

[Anonymous]

I will check the temps before I take it out, just trying to get a sense of how to time it, as far as knowing when to put the turkey in the oven and tell people we're going to eat at a certain time. It seems like there is a lot of variation in cooking times.

[Anonymous]

Anonymous wrote:I will check the temps before I take it out, just trying to get a sense of how to time it, as far as knowing when to put the turkey in the oven and tell people we're going to eat at a certain time. It seems like there is a lot of variation in cooking times.

Totally depends on the size of the turkey.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Op here. Yes, I'm doing it I the oven-- planning to follow the serious eats instructions, but wondering about cooking time. Mark Bittmansaid 45 mins, others are saying 90 mins??

don't cook to time cook to temp. 160 for breast 180 for thigh.

Serious eats says 165 for thigh, 150 for breast, then rest 20 minutes. My bird is 14.5 pounds, I'm allowing 2 hours, but will probably check around 80 minutes.

[Anonymous]

Can you spatchcock a turkey that has been brined or dry salted? I assume so, just by omitting the salt in the recipe? I have two turkeys that I have already dry brined, and think I want to do this for the smaller one.

[Anonymous]

Anonymous wrote:Can you spatchcock a turkey that has been brined or dry salted? I assume so, just by omitting the salt in the recipe? I have two turkeys that I have already dry brined, and think I want to do this for the smaller one.

Yes, of course omit any additional salt. Mine is butterflied and dry brining in the extra fridge overnight!

[Anonymous]

Anonymous wrote:Can you spatchcock a turkey that has been brined or dry salted? I assume so, just by omitting the salt in the recipe? I have two turkeys that I have already dry brined, and think I want to do this for the smaller one.

Yes, of course omit any additional salt. Mine is butterflied and dry brining in the extra fridge overnight!

And don't cook stuffing under it, your stuffing will be salty.