54light15 "spatchcocking?"
"spatchcocking?"
zugmannThe "stuffing" comment was from a TV show.
"spatchcocking?" Must be restaurant lingo.
OvermodYou'd be surprised how many people make 'casserole' stuffing and not use the stuff from inside.
Not really. That's how my mom made it.
The "stuffing" comment was from a TV show. Was seeing if anyone else would pick up on it.
It's been fun. But it isn't much fun anymore. Signing off for now.
The opinions expressed here represent my own and not those of my employer, any other railroad, company, or person.t fun any
zugmann MikeFF It does mean that you have to make the stuffing outside the turkey, but that is better for safety. Then you'd have to call it something else.
MikeFF It does mean that you have to make the stuffing outside the turkey, but that is better for safety.
Then you'd have to call it something else.
My this forum gets interesting. The quickest, easiest way to cook a turkey is to spatchcock it–basicaly remove the wings, thighs, legs, split the breast and put in the oven on sheet pans. Restaurants do this all the time. You can control the cooking of each portion and do a good size bird in less than 1.5 hours. It does mean that you have to make the stuffing outside the turkey, but that is better for safety. It is possible to do a nice presentation by slicing the breast, reassembling and placing the pieces-parts around it on the platter.
Mike
Overmod BaltACD My daughter has had great succes in roasting turkey breast side down - gravity works and the breast meat does not dry out. The key is to turn the bird over when you want the browning of the breast-side skin to begin. We would do that at about 45 minutes before serving. Something else to watch out for is that you need a rack or something like a 'windage tray' to keep the bird entirely out of the bastings -- if you leave the breast sitting in them, you risk getting boiled and not roasted consistency... It's an interesting railroad-recovery-style problem to turn over a slippery 35-pound bird in what's essentially a well full of boiling water.
BaltACD My daughter has had great succes in roasting turkey breast side down - gravity works and the breast meat does not dry out.
The key is to turn the bird over when you want the browning of the breast-side skin to begin. We would do that at about 45 minutes before serving. Something else to watch out for is that you need a rack or something like a 'windage tray' to keep the bird entirely out of the bastings -- if you leave the breast sitting in them, you risk getting boiled and not roasted consistency...
It's an interesting railroad-recovery-style problem to turn over a slippery 35-pound bird in what's essentially a well full of boiling water.
It helps that my son-in-law is about 6 foot 5 inches and about 300 pounds when it comes to flipping turkeys. Former D1 college baseball pitcher.
Never too old to have a happy childhood!
Overmod It's an interesting railroad-recovery-style problem to turn over a slippery 35-pound bird in what's essentially a well full of boiling water.
Use rubber oven mitts with spikies (the kind that goes on the bottom of a boot)!
Greetings from Alberta
-an Articulate Malcontent
BaltACDMy daughter has had great succes in roasting turkey breast side down - gravity works and the breast meat does not dry out.
BaltACD My daughter has had great succes in roasting turkey breast side down - gravity works and the breast meat does not dry out. Happy Thanksgiving to all!
My daughter has had great succes in roasting turkey breast side down - gravity works and the breast meat does not dry out.
Happy Thanksgiving to all!
Great idea!!!
NOW ya tell me! Oh well... there is always next year.
Happy Thanksgiving to you too!
Semper Vaporo
Pkgs.
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