Let's talk Turkey

So... I thought I'd put all the turkey stuff in one place since it's scattered all over multiple threads.

First, I dislike dry turkey and several years ago came across a technique called Spatchcock.
When you're done snickering you can watch this video

https://www.youtube.com/watch?v=hZxWF0VyK60

and now you know how to spatchcock any bird (chicken turkey duck etc).

WHY?!!?! you may ask.. well I will tell you why.. moist juicy turkey is WAY better than dry over cooked turkey. Because the bird is no longer in a ball and laid out flat the thighs and the breasts cook at the same time... no longer drying out the breasts trying to get the thighs up to temp (165F). More skin surface. No more water logged bottom of the turkey. Moist juicy tender meat for you to enjoy!

Now that you've learned that.. why not learn how to maximize the meat you get from that turkey and avoid missing out or wasting delicious meats? The following is Alton Brown's method Carving a Turkey that is an absolute game changer. And YES you can still use this method on a spatchcocked turkey!

https://www.youtube.com/watch?v=d739zXtd8XQ



I've left room for you all to debate about defrosting times and brines and whatever else you can come up with!


IT DOES NOT MATTER if you roast, smoke grill etc the bird.. temps and times will vary especially amongst charcoal, pellets and propane debates vs the oven etc.

First.. watch the videos and then add your two cents and ask your questions.. Heck teach me something! None of us know it all but the more we can share the better off we will all be!

 

Gobble gobble

 

Gobbbble goooobbbble!

 

i think the breast meat and dark meat actually need to cook at a different rate. i like my dark meat to cook longer.

this year, i am just cooking a breast. in my dutch oven. it comes out pale and less beautiful like a traditional browned bird, but you get a superior gravy. for me, it's really about the "juice". i'm chinese, so i eat my turkey over a ball of white rice..gravy all over.

 

Gooooooble

 

Last year I spatchcocked a turkey and gave it 10 hours in the smoker with a dry rub seasoning. Best damn bird I've ever done, it beat the hell out of the deep fry method.

I'm definitely repeating that again this year.

 

I appreciate your opinion.. When cooking a turkey in a ball.. to get the thighs to 165 the breasts go way past the 160 mark.. cooking it flat makes them reach their respective temps closer together in time and prevents the breast from drying out.

 

What temp where you cooking it at to take 10 hours? You can cook a turkey in the smoker at 350 and it'll be done much sooner with crispy skin and juicy meat.

 

What effect does this method have on total cooking time?

 

It depends on how you are cooking it and at what temp... this method allows the thighs and breasts to take around the same time instead of one being over done while the other one is trying to get to temp.

In an oven or pellet smoker set to 350F it's still going to take 2-4 hours... but I don't cook by time.. I cook by IT temp of the food.

 

GRRRPPLE!

 

Low and slow, around 270-290. Exactly what you shouldn't be doing with birds . Meat still wound up juicy and a and a nice red smoky color despite my experimental dumbassery. Im definitely planning on burning it a little hotter this year. Babysitting a log-burner is fun at the beginning of the day, but gets tiresome after beer #4.

 

HAHA depending on the drinking rate.. it should be done around beer #4! Seriously though... post up the results when you get it done!

 

I do mine low and slow for 2-3 hours then the temp goes up to 325-350 to finish the trip to 165.

I do a honey and citrus brine for my turkey, I don’t cut mine up to be flat either.

 

Fixed that for you

 

LOL, he said "spatchcock"! Dry turkey is a day ruiner for me, so I can sympathize.

I do love a good turkey leg. Go ahead, meme away!




One of the best Thanksgivings I had was when a bunch of us hopped in our trucks, each brought a thanksgiving feast item, and we dined like kings in the red dirt of Southern Utah. You can in fact fit a pot, 2 burner camp chef, 5 gal of peanut oil and a 20lbs turkey in the back of an FJ btw.

 

Nah don’t see it happening lol. I’ve had no issues with a turkey since I started deep frying or smoking them.

 

@My Name is Rahl get over here

 

I've seen some pretty "bad" ones after it hit the local toyota page. Dean can't do worse than they did.