Spatchcock Turkey or Chicken

You don't cut the breastbone. You cut both sides of the backbone and then flatten. I do them all the time on my egg. Or you can just cut them in half. I do half chickens too. You can't hurt it. If you have a brick, wrap it or a couple of them in aluminum foil and use to weigh down the chicken. Speeds up the cooking and for some reason, don't ask me why, it gives it a bit of a different flavor.

quote:

---

You don't cut the breastbone. You cut both sides of the backbone and then flatten. I do them all the time on my egg.

---

Thanks, what temperature to you cook it at, and for how long?

If you have it now and are going to do it tomorrow brine it. Cup of salt, cup of sugar per gallon of water. Sink it in it and refrigerate. Before cooking rinse several times in cold water and pat it extremely dry. I can't emphasize the importance of starting with a dry chicken.

quote:

---

If you have it now and are going to do it tomorrow brine it. Cup of salt, cup of sugar per gallon of water.

---

I always brine, but never used sugar in it. What does it do?

quote:

---

horseradish

---

I have done both spatchcocked and whole. The only difference I can tell is cooking time. Personally, I prefer cooking them whole especially if I'm smoking them.


I love white sauce on smoked chicken. I was looking to make some this Saturday as a matter of fact. If I want a little heat in mine, I'll add some of my rub (chiptole base) or a little cayenne pepper.


ETA: Adding sugar to the brine is supposed to aide in browning the meat (or at least that's my understanding). I rarely use it because my chickens brown nicely and I can't pick up the flavor contribution.

...and the sugar does not simply need to be white sugar. It can be brown sugar, you could use maple syrup, substitute some juice for parts of the water, etc. Add bayleaf, peppercorns, garlic, ginger, fresh herbs...have fun with the brine.