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Spatchcock Turkey - first time help!
Posted on 11/21/17 at 11:47 am
Posted on 11/21/17 at 11:47 am
I'm gonna be trying to cook a spatchcock turkey tomorrow night, which I've never done before. In some videos I've watched from seriouseats they don't brine it - they just season before throwing it in the oven.
Should I still do a dry brine if I'm doing this method? It looks like the skin will still get nice and crispy and that the faster cooking time will help retain moisture anyway, so not sure if it's necessary.
TIA!
Should I still do a dry brine if I'm doing this method? It looks like the skin will still get nice and crispy and that the faster cooking time will help retain moisture anyway, so not sure if it's necessary.
TIA!
3
Posted on 11/21/17 at 11:49 am to thatoneguy
The Spatchcock and the brine are not mutually exclusive concepts. They can be used in concert. I typically do both. Your heat source will make a difference as well.
Posted on 11/21/17 at 11:54 am to therick711
Yeah I know it's not exclusive, but didn't know if it would make that much of a difference. This is my first time baking a turkey myself actually and wanted to do something crazy but also make sure I wasn't going to ruin the whole thing 
Posted on 11/21/17 at 11:55 am to thatoneguy
I find it makes a noticeable difference. I dry brine because you get the same benefits and it really doesn't add that much time or effort to the process.
ETA: Also, having not seen the Serious Eats videos at issue, it is possible they had pre-brined birds. So that would be something to consider.
ETA: Also, having not seen the Serious Eats videos at issue, it is possible they had pre-brined birds. So that would be something to consider.
This post was edited on 11/21/17 at 11:57 am
Posted on 11/21/17 at 11:56 am to therick711
Second the dry brine.
Posted on 11/21/17 at 3:53 pm to thatoneguy
I always dry brine my turkey. You could probably get away without it for a chicken but I think it is a must for turkey.
Posted on 11/21/17 at 5:00 pm to thatoneguy
Spatchcock, dry brine, and use a problem thermometer.
If you do that, you're guaranteed to have a great turkey.
If you do that, you're guaranteed to have a great turkey.
Posted on 11/21/17 at 5:02 pm to KosmoCramer
quote:
Spatchcock, dry brine, and use a problem thermometer.
Is dry brining that much better over a wet brine? I've always wet brined.
Posted on 11/21/17 at 5:57 pm to Centinel
quote:
Is dry brining that much better over a wet brine? I've always wet brined.
No, I prefer wet brining. Spatchcocking the bird does make for quicker cook times, still get crispy skin if you wet brine.
Posted on 11/21/17 at 6:01 pm to Centinel
quote:
Is dry brining that much better over a wet brine? I've always wet brined.
It's much easier because you can just leave it in the fridge especially of spatchcocked since it can lay flat. You also get a more crispy skin especially if you use baking powder.
This post was edited on 11/21/17 at 6:02 pm
Posted on 11/21/17 at 6:03 pm to tirebiter
quote:
No, I prefer wet brining.
What's there to prefer?
Posted on 11/21/17 at 6:06 pm to KosmoCramer
I prefer it because my fridge is full and doesn’t have room to keep the turkey dry brining in it. I can wet brine it in my 5 gallon bucket out of the fridge.
We should have a fridge in the garage by Christmas so I’m gonna try a dry brine then.
We should have a fridge in the garage by Christmas so I’m gonna try a dry brine then.
Posted on 11/21/17 at 6:39 pm to Centinel
quote:
Is dry brining that much better over a wet brine? I've always wet brined.
I did wet brining but switched to dry brining two tears ago. I get more flavor and the skin browns better.
Posted on 11/21/17 at 6:46 pm to RockyMtnTigerWDE
Hmm. Well too late for Turkey Day, but I might experiment with a chicken one weekend.
I've got a second fridge with plenty of room, so storage space isn't an issue.
I've got a second fridge with plenty of room, so storage space isn't an issue.
Posted on 11/21/17 at 7:15 pm to KosmoCramer
Not having to take a shite ton of beer out of the full sized beer fridge for the turkey as it goes in an ice chest with the brine and half bag of ice as the wife will have used all the space in the kitchen fridge. I don't get people concerned about flabby skin, rinse it and dry it, season it and cook, that's where the spatchcocking can help with heat flow. I understand the dry brine process and if that's someone's preference that's fine. What I don't get is with cooking chicken or turkey wings, I have no problem getting big wings crispy on the Primo as-is cooking with indirect 420 degree heat, don't need baking soda/salt external rub to make them crispy as in some oven recipes I have seen like this:
1kg chicken wings, jointed
1tsp baking powder
1tsp salt
Toss the wings with the salt and baking powder and refrigerate overnight. Roast in the oven on a wire rack at 220C/450F/gas mark 8 for approximately 30 minutes or until golden brown and cooked through, turning halfway.
**************************************************
People tend to overthink things that aren't really problems.
1kg chicken wings, jointed
1tsp baking powder
1tsp salt
Toss the wings with the salt and baking powder and refrigerate overnight. Roast in the oven on a wire rack at 220C/450F/gas mark 8 for approximately 30 minutes or until golden brown and cooked through, turning halfway.
**************************************************
People tend to overthink things that aren't really problems.
Posted on 11/21/17 at 7:23 pm to tirebiter
You can spatchcock the bird before you dry bring and it basically lays flat. Put it on a 1/4 sheet pan and it should fit below the lowest rack setting.
To each his own obviously, but dry brining definitely gets you a better skin and it's way less effort for me than contaminating a cooler, getting the brine together, ice, making sure it stays cold, etc.
To each his own obviously, but dry brining definitely gets you a better skin and it's way less effort for me than contaminating a cooler, getting the brine together, ice, making sure it stays cold, etc.
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