Author Topic: Prep'd turkey (Read 3409 times)

Nate · « **on:** November 26, 2019, 09:33:46 PM »

Got my turkey spatched, brine made and now the turkey is taking a bath until tomorrow evening.....

Bigdave_185 · « **Reply #1 on:** November 26, 2019, 09:53:11 PM »

Why fold it open?

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Nate · « **Reply #2 on:** November 26, 2019, 10:06:20 PM »

When you spatchcock it or cut the backbone out and lay it open like that, you eliminate the hollow cavity and increase the cooking surface. In doing so, it will cut down the cooking time by 1/3 - 1/2.

When there is a hollow cavity, people usually stuff it with edible stuff. But what happens is that the stuffing dies not reach correct temp and kill the bacteria that gets trapped there.

If you want to stuff it with something to fill the void, use halved onions, oranges, apples, garlic...just make sure you discard it before serving.

Bigdave_185 · « **Reply #3 on:** November 26, 2019, 10:20:42 PM »

Last year I stuffed it with apples and pears and some orange slices on the breasts turned out great but I like the shorter cook time,
Link to a how to cut the back bone out

https://youtu.be/zXa8sSzsrII

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Nate · « **Reply #4 on:** November 26, 2019, 10:22:48 PM »

Give me a minute and let me see what i can find for you.

Bigdave_185 · « **Reply #5 on:** November 26, 2019, 10:24:51 PM »

Quote from: Nate on November 26, 2019, 10:22:48 PM

Give me a minute and let me see what i can find for you.

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Nate · « **Reply #6 on:** November 26, 2019, 10:31:44 PM »

Here yah go

https://youtu.be/-FnIbxvLBLw

TexasRedNeck · « **Reply #7 on:** November 27, 2019, 05:30:55 AM »

I’m brining two birds today to go on tomorrow about 6am. I love spatchcocking birds but the wife wants the presentation worthy bird.

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Bigdave_185 · « **Reply #8 on:** November 27, 2019, 08:33:03 AM »

Quote from: TexasRedNeck on November 27, 2019, 05:30:55 AM

I’m brining two birds today to go on tomorrow about 6am. I love spatchcocking birds but the wife wants the presentation worthy bird.

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We usually slice them up before the they get to the table anyway.
What are you guys bringing them in? Last year I picked up a pre made stuff at the local bbq pit stop shop. Not going to this year and see the difference

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Farmer Jon · « **Reply #9 on:** November 27, 2019, 08:54:58 AM »

Looks good. I might try that. I usually cook my turkey in an electric roaster. I cover the breast with bacon. That keeps it from drying out. Problem is the skin wont crisp so I throw it in the oven on broil for a few minutes until its golden brown on top.

Nate · « **Reply #10 on:** November 27, 2019, 09:23:18 AM »

I use alton browns brine recipe.

https://www.google.com/amp/s/www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271.amp

Farmer Jon · « **Reply #11 on:** November 27, 2019, 01:05:58 PM »

Wife said no. I even showed her the video. She said MAYBE I can try it for Christmas.

EL TATE · « **Reply #12 on:** November 27, 2019, 01:17:53 PM »

Quote from: Farmer Jon on November 27, 2019, 01:05:58 PM

Wife said no. I even showed her the video. She said MAYBE I can try it for Christmas.

Get one of these guys going instead. it will be all you cook for big events https://www.youtube.com/watch?v=Y5qZmanNvHQ

Farmer Jon · « **Reply #13 on:** November 27, 2019, 01:32:52 PM »

Ive cooked a bunch of hogs. Dad and one of his buddys built a huge rotisserie that would fit a 300lb hog. Each half was in its own cage. Then you put a turkey or something under the rib cage. Delicious. we would cook for weddings and big parties. Unfortunately I am permanently grounded from it. The motor got ruined the last time I used used it. Wasn't my fault but it was my responsibility.

Farmer Jon · « **Reply #14 on:** November 27, 2019, 03:36:29 PM »

Here is Jasper's turkey Recipe.

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EL TATE · « **Reply #15 on:** November 27, 2019, 04:06:32 PM »

I like his plan

EL TATE · « **Reply #16 on:** November 27, 2019, 04:08:08 PM »

Quote from: Farmer Jon on November 27, 2019, 01:32:52 PM

Ive cooked a bunch of hogs. Dad and one of his buddys built a huge rotisserie that would fit a 300lb hog. Each half was in its own cage. Then you put a turkey or something under the rib cage. Delicious. we would cook for weddings and big parties. Unfortunately I am permanently grounded from it. The motor got ruined the last time I used used it. Wasn't my fault but it was my responsibility.

gotta admit I feel a little foolish not assuming you would already have something like that, SMH. buy a new motor for it, then you get to decide who uses it!

Nate · « **Reply #17 on:** November 27, 2019, 04:08:35 PM »

Quote from: Farmer Jon on November 27, 2019, 03:36:29 PM

Here is Jasper's turkey Recipe.

winner winner turkey dinner right there!

Bigdave_185 · « **Reply #18 on:** November 27, 2019, 05:12:15 PM »

It would be really moist for sure,

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TexasRedNeck · « **Reply #19 on:** November 27, 2019, 06:42:54 PM »

I’ve used the WIlliams Sonoma brine and this year is Rhee Drummonds recipe

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Farmer Jon · « **Reply #20 on:** November 28, 2019, 08:30:48 AM »

Not as pretty as usual. I was in a hurry. Over slept by an hour.

Bottom of the roasting pan has 2 quarts of home made chicken stock also the giblets and neck. I will make gravy from that later. I just salt and pepper the bird couldn't resist some garlic salt. Than bacon on top. When it's done I will put it under the broiler to crisp the skin.

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Nate · « **Reply #21 on:** November 28, 2019, 10:25:54 AM »

Quote from: Farmer Jon on November 28, 2019, 08:30:48 AM

Not as pretty as usual. I was in a hurry. Over slept by an hour.

Bottom of the roasting pan has 2 quarts of home made chicken stock also the giblets and neck. I will make gravy from that later. I just salt and pepper the bird couldn't resist some garlic salt. Than bacon on top. When it's done I will put it under the broiler to crisp the skin.

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Yummy

Nate · « **Reply #22 on:** November 28, 2019, 10:26:51 AM »

With the heat is on playing in the background of your head......

Say it with me now.....

Nate · « **Reply #23 on:** November 28, 2019, 10:27:46 AM »

And for those that dont know.....

https://youtu.be/uZD8HKVKneI

Farmer Jon · « **Reply #24 on:** November 28, 2019, 10:43:32 AM »

It wasn't in my head but it is now and will be all day. Thanks a lot.

cruizng · « **Reply #25 on:** November 28, 2019, 10:59:40 AM »

Happy Thanksgiving everyone. A lot to be thankful for.

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Bigdave_185 · « **Reply #26 on:** November 28, 2019, 12:01:04 PM »

Any reason I can’t cut it on the breast bone? So I have two smaller half’s to work with

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Bigdave_185 · « **Reply #27 on:** November 28, 2019, 12:42:34 PM »

To late. Did it anyway

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Nate · « **Reply #28 on:** November 28, 2019, 02:35:54 PM »

Quote from: Farmer Jon on November 28, 2019, 10:43:32 AM

It wasn't in my head but it is now and will be all day. Thanks a lot.

Lol....glad i can be of assistance.

Nate · « **Reply #29 on:** November 28, 2019, 02:36:48 PM »

Bigdave_185 · « **Reply #30 on:** November 28, 2019, 07:24:34 PM »

What do you do on the back side, I honestly feel like mine dried out a good bit.

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TexasRedNeck · « **Reply #31 on:** November 29, 2019, 07:52:36 AM »

Looks good Nate, What IT did you pull it at? I’ve started pulling mine at 155 on the breast

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