- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Spatchcock turkey
Posted on 11/13/15 at 11:52 am
Posted on 11/13/15 at 11:52 am
Has anyone cut out the backbone and pressed the bird flat prior to cooking it? How did it turn out?
Thanks
Thanks
5
Posted on 11/13/15 at 11:55 am to roobedoo
I just did this last weekend with a bunch of chickens before I put them on the smoker. I really liked how even the birds cooked. I imagine it wouldn't be much different with a turkey.
Posted on 11/13/15 at 12:28 pm to roobedoo
Do it a lot with chickens, but never with a turkey.
Posted on 11/13/15 at 1:40 pm to roobedoo
Yes. Spatchcocked, seasoned and grilled. It turned out excellent.
Posted on 11/14/15 at 11:02 am to roobedoo
I cooked my Thanksgiving turkey this way last year. It simplifies the process significantly and cuts the cooking time to an hour or so depending on the size of the bird. Google it and you'll find lots of recipes and videos online.
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.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News