Skip to content
Do you have adblock enabled?
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Some Guy)   If you're a horror movie fan you'll love this recipe: By the time you get everything in the oven, your kitchen will look like Jeffrey Dahmer's apartment. It'll be worth it   (food.livedogproductions.com) divider line
12
    More: Cool, The Spine, dle, baking sheet, breast side, best turkey recipes, thigh reach, turkey, man Rock  
•       •       •

667 clicks; posted to Food » on 18 Dec 2020 at 9:37 AM (2 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



12 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
beezeltown [TotalFark]
2020-12-18 9:34:15 AM  
TFA author needs to get out more often...spatchcocking, particularly in concert with dry brining, is one of the best ways to achieve tender, tasty turkey that cooks in less than 90 minutes. It's not some prurient, exotic ritual. Just a better way to distribute heat throughout the bird.
 
NikolaiFarkoff [TotalFark]
2020-12-18 9:40:01 AM  
Sounds like my kitchen whenever we make something from Hello Fresh.

Seriously, I've enjoyed my first couple weeks, but the novelty of chopping and crushing a single clove of garlic for everything is getting old. I feel like I bought some chores.
 
vudukungfu [TotalFark]
2020-12-18 9:51:04 AM  
Can't be worse than 4th of July heritage loaf.
 
silvervial
2020-12-18 11:55:33 AM  

vudukungfu: Can't be worse than 4th of July heritage loaf.


That's what immediately sprang to my mind when I saw the headline.
 
FormlessOne
2020-12-18 12:49:49 PM  
If you're a fan of that kind of activity, you should check out Janice Poon's blog - she was the food stylist for "Hannibal" and "American Gods." I'm a huge fan.
 
rosekolodny [recently expired TotalFark]
2020-12-18 1:35:29 PM  

FormlessOne: If you're a fan of that kind of activity, you should check out Janice Poon's blog - she was the food stylist for "Hannibal" and "American Gods." I'm a huge fan.


That's awesome.
 
Pinner
2020-12-18 2:18:48 PM  
Been doing chickens like this on the smoker for years.
Taking the breast bone out completely is the best bet.

If you haven't tried this, it's highly recommended! Make sure to get a rub all over and under the skin as well. Sometimes a basic rosemary, salt, pepper and olive oil paste done in the food processor is all you need. Or add garlic in the paste...

Okay, now I'm heading to the store....!
 
UnrepentantApostate
2020-12-18 2:27:16 PM  
Had to do this on the fly one year when my in-laws didn't fully thaw out the turkey.  We discovered Thanksgiving morning that it was still frozen in the middle, so we spatchcocked it, soaked it in some cold water for an hour, and got it into the oven.  Dinner was not late!

/It's really not any harder than spatchcocking a chicken.
//The gnarliest part is flattening it after you remove the spine.  The sound it makes is...gruesome.
///Because there must be three...
 
FormlessOne
2020-12-18 4:42:37 PM  

UnrepentantApostate: Had to do this on the fly one year when my in-laws didn't fully thaw out the turkey.  We discovered Thanksgiving morning that it was still frozen in the middle, so we spatchcocked it, soaked it in some cold water for an hour, and got it into the oven.  Dinner was not late!

/It's really not any harder than spatchcocking a chicken.
//The gnarliest part is flattening it after you remove the spine.  The sound it makes is...gruesome.
///Because there must be three...


Best part? If you've heard that sound before, you won't freak out the first time you perform chest compressions on someone and get a bit... overeager...
 
Sensei Can You See [TotalFark]
2020-12-18 5:13:16 PM  

Pinner: Been doing chickens like this on the smoker for years.
Taking the breast bone out completely is the best bet.

If you haven't tried this, it's highly recommended! Make sure to get a rub all over and under the skin as well. Sometimes a basic rosemary, salt, pepper and olive oil paste done in the food processor is all you need. Or add garlic in the paste...

Okay, now I'm heading to the store....!


How do you remove the breast?
 
Pinner
2020-12-18 7:25:54 PM  

Sensei Can You See: Pinner: Been doing chickens like this on the smoker for years.
Taking the breast bone out completely is the best bet.

If you haven't tried this, it's highly recommended! Make sure to get a rub all over and under the skin as well. Sometimes a basic rosemary, salt, pepper and olive oil paste done in the food processor is all you need. Or add garlic in the paste...

Okay, now I'm heading to the store....!

How do you remove the breast?


The breast bone looks like a long T.
When you're in there and have the bird spread open, you press down hard at the top of it and bone cracks away from the cartilage center piece. You can work it out with your fingers, digging in underneath around the breast meat. It's right in the center. Looks flat on top, tapers down to a point. You could slice along the sides first to loosen it, dig in and pull it out.
No removal of the breast meat, just the cartilage piece in the center.
 
dryknife
2020-12-19 8:26:25 AM  
Great headline! Heh, heh.


external-content.duckduckgo.comView Full Size



Spatchcock!

Heh, heh.
 
Displayed 12 of 12 comments

View Voting Results: Smartest and Funniest

Redisplay/refresh comments
This thread is archived, and closed to new comments.

Continue Farking

If you like these links, you'll love

TotalFark

Total access
Total knowledge
Total Fark

learn more | sign up
On Twitter

  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.