SkiingSixPack wrote:
magnusfide wrote:
SkiingSixPack wrote:
We have been spatchcocking our turkey for a few years now. I have to say it is with a doubt the best turkey I have ever had. We have brined, grilled, deep fried, etc., including the traditional roasting. Spatchcock the bird and you will never go back!!!
We also do this with chicken on the grill in the summer months.
Care to share your recipe?
Sorry, I have not looked at this for awhile.... YES, I share everything except my wife!!! :)
This is the recipe, pretty much, that I follow. I use all the giblets and neck and backbone in the gravy. I don't do stuffing, we're a taters and gravy family, so nothing lost there for us.
The cool thing is that it cooks at 450 for a short time. The skin is really crisp, all the skin because all the skin is on top this way.
I know I have a more step-by-step version somewhere and if I locate it, I'll post here....
Good luck.
Ahh Mr. Lopez-Alt! He used to work at Cooks' Illustrated:). I do enjoy his blog and adore those scissors/garden shears. I use dollar store scissors and a cleaver but his tool would make a fine addition to my kitchen drawer; hope Santa is listening.
Some of us like stuffing on this end so I remove the thigh bone and stuff the cavity. I also place the bird over a bed of stuffing and roast on a sheet pan. I brine and air dry the white meat but not the thighs. Sigh, think I'm having turkey making withdrawal this year.
