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re: Spatchcock turkey
Posted on 11/15/15 at 10:28 am to Geaux2Hell
Posted on 11/15/15 at 10:28 am to Geaux2Hell
quote:I don't wet brine anything. I didn't even really dry brine this bird. I salted it. But I didn't let it sit. I purchased it that morning already thawed. I cut the back out, seasoned it and put it right on the grill.
Wet or dry brine??
1
Posted on 11/17/15 at 10:39 am to timdallinger
I think I'm going to try this for one of my turkeys this year. It'll be spatchcock vs. infrared in a turkey battle royale.
thanks for the idea.
thanks for the idea.
Posted on 11/17/15 at 10:46 am to roobedoo
Spatchcock is the way to go. It just promotes a more even cooking process and keeps the bird moist. I will admit the presentation is much different, but the good news is, you hack that sucker up almost immediately anyway, and the spatchcocked bird is easier to carve.
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