Question for spatchcockers
 

Is there any reason not to spatchcock my turkey prior to brining?

I can’t think of any but cannot remember my sequence years prior.

Thanks and happy Thanksgiving!

Well, I love learning new words, so:

https://www.marthastewart.com/275445/how-to-spatchcock-a-turkey

Happy T-Day!

Spatchcock? Is that what they call it these days?

Butterfly, spatchcock pick your poison. I use the technique often when cocking whole birds. It’s a great way to get even cooking and crispy skin all around. It looks a little untraditional, but that never bothered me.

I can’t think of any reason why I couldn’t remove the backbone and keel bone prior to brining. Just plan in ahead to save a little time on Thursday.

Slapcratch? What?

Ya know, as I get older I find myself spatchcocking my turkey a less than I used to.

Yup. Everything done ahead is... done.

We do it with chickens but have never tried a turkey.

We'll be at family on Thursday but I did a meal yesterday. I broke down the bird and cooked the parts separately ala advice from seriouseats.com . Super successful!

I've Spatchcocked chicken when doing "Chicken Under A Brick" but never turkey. I've done turkey seven ways to Sunday, this year is smoked turkey.

I've got Swanson TV dinners standing by, just have to peel the foil back to reveal the apple cobbler.

Must have grown up without any of that hoidy toidy cooking. Always just cooked birds whole unless frying. And no brine neither, maybe a little too much like my aunt on the farm making head cheese.

Lately I am very enamored with my infrared smoker/roaster/grill. Rub the turkey down with peanut oil and cook it without any wood chips and it is just like deep frying without all the hassle of hot oil and takes less time as well. Or add a few chips turn the temp down and it is smoke city.

It must be that secret sauce that you impart that gives it that tasty flavor that everybody raves about.

^^ haha…leave my baster out of this.

I spatchcock quails all the time. I've found it's best to use scissors rather than a knife.
But you should be able to buy them already done.

Salt & Pepper and then onto the grill with just a twist of lemon before serving. SmileWavy

http://forums.pelicanparts.com/uploa...1511136456.jpg

Sounds like a kinky thanskgiving!

Wow Peter, you have mad cooking and photo skills! :D

I always use scissors too, the black handled paramedic scissors work great on all poultry. Some call them bandage scissors or "Penny Cutters".

Thanks but I stole that photo from a Google search.

Meh...sounds iffy...
I'll stick with slappin' cratch.

badum tiss