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(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
    More: Cool, The Spine, dle, baking sheet, breast side, best turkey recipes, thigh reach, turkey, man Rock  
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644 clicks; posted to Food » on 18 Dec 2020 at 9:37 AM (10 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



12 Comments     (+0 »)
 
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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.
 
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.
 
2020-12-18 9:51:04 AM  
Can't be worse than 4th of July heritage loaf.
 
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.
 
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.
 
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.
 
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....!
 
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...
 
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...
 
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?
 
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.
 
2020-12-19 8:26:25 AM  
Great headline! Heh, heh.


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Spatchcock!

Heh, heh.
 
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