Anonymous
11/26/2014 22:46
Subject: Re:Spatchcock turkey?
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.
Anonymous
11/26/2014 22:29
Subject: Re:Spatchcock turkey?
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
11/26/2014 22:16
Subject: Re:Spatchcock turkey?
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
11/26/2014 16:00
Subject: Spatchcock turkey?
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
11/26/2014 15:14
Subject: Spatchcock turkey?
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
11/26/2014 14:31
Subject: Spatchcock turkey?
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
11/26/2014 13:30
Subject: Spatchcock turkey?
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
11/26/2014 13:24
Subject: Spatchcock turkey?
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
11/26/2014 13:21
Subject: Re:Spatchcock turkey?
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
Spatchock Turkey with Cranberry Molasses Glaze
http://www.thebittenword.com/thebittenword/2010/11/thanksgiving-2010-butterflied-turkey-with-cranberry-molasses-glaze.html
Anonymous
11/26/2014 13:17
Subject: Spatchcock turkey?
I do it every year - then cook under high heat in the oven -
Anonymous
11/26/2014 13:11
Subject: Spatchcock turkey?
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
http://www.marthastewart.com/355976/roast-spatchcocked-turkey
Anonymous
11/26/2014 13:07
Subject: Spatchcock turkey?
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
11/26/2014 12:44
Subject: Spatchcock turkey?
What about spatchcocking in the oven?
Anonymous
11/26/2014 12:21
Subject: Spatchcock turkey?
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
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
11/26/2014 11:48
Subject: Spatchcock turkey?
Does anyone have any tips? I'm trying this for the first time with a 12 lb turkey.