Spatchcocking Turkey?
a2gemini
9 years ago
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Lars
9 years agoa2gemini
9 years agoRelated Discussions
Spatchcock success
Comments (42)I'm resurrecting this, as my very first whole turkey venture was today and I spatchcocked it. Also used some hardware snips for the backbone and so glad for that tip! This is the way to get a full-proof bird. I was paranoid about going over 150 for the breast because my oven probe has been wacky, lately, and it gave me the done signal much quicker than expected. Double checked using DH's Christmas present (Thermapen) and it was perfect. My neighbors couldn't get over how moist is it was and how crispy the skin. Frankly, neither could I! It was a 12 lb Jennie-O from Thanksgiving sales. Even though it's enhanced, I gave it a light salt/baking powder dusting before letting it dry out in the fridge for 24 hrs to ensure a crisp skin (very important to my kids!). The sucker cooked in less than an hour. I made 1 side and gravy yesterday, 3 sides and the turkey today, and I'm exhausted! Thank goodness it wasn't for a big crowd. Happy holiday and goodnight. Spatchcock forever!...See MoreTips for cooking turkey in Miele oven?
Comments (33)I'd be careful about putting cloth or parchment over the turkey in this oven as it uses the broiler to sear. After would be ok. My choice would be cooking parchment. Chinchette, you shouldn't need to tent it while in the oven -- in theory at least. The breast skin can get very dark and crisp but there's stuffing under there and it gets nice and crackly. When it comes out, I let it rest so it's easier to slice and stays hot. I'd put some cooking parchment over and and a couple of dishtowels on that to hold in the heat. Also, forgot to mention. Before I bought the oven I had a long talk with the Miele consumer people who emphasized that when you open this oven it loses 30% of the heat. I see people open an oven, baste leisurely, then wonder why the turkey takes so long. Big bonus to no-basting....See MoreWhat do you do with all the "stuff" you pull out of a turkey?
Comments (21)I'm with everyone else. I just roasted a chicken last night and did what I do for turkeys. Plopped the cut off tail, heart, neck, and gizzard into a small pot with some water to begin a stock. After the chicken had cooked and was cut up, I added all the collected drippings and juice. When we finish the leftover tomorrow, I'll put the stock beginnings and carcass in the pressure cooker with some water for making a final stock. And I never use the liver. Unfortunately, none of my cats will eat it -- raw or cooked. So it gets tossed. But I personally love to chew on crispy chicken wing tips, so those are gnawed on and not included in the stock fixings....See MoreCooking turkey in advance.....
Comments (29)Reporting back as promised. I cooked the turkey on the 24 th, removed the stuffing and took both breasts , legs and thighs off the carcass, chilled and then sliced Christmas morning. I placed the slices and legs in a large casserole dish and transported. About a half hour before dinner I sprinkled with a bit of chicken broth...just to lightly moisten.....and reheated. It was remarkably good. I truly couldn't tell the difference bewteen it and fresh cooked and because I sliced it when it was cold the slices were perfect, no shredding. Would definitely do it again as it made for a very easy Christmas Day. Thanks again everyone and Happy New Year !!!...See MoreLars
9 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years agofoodonastump
9 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years agofoodonastump
9 years agoIslay_Corbel
9 years agoplllog
9 years agoa2gemini
9 years agoa2gemini
9 years agoalex9179
9 years ago
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