/ck/ - Food & Cooking

Cooks quicker and more evenly. That's all.

Spatchcocking does four main things for you:
>frees up space in the oven so that you can multitask more effectively by cooking other stuff at the same time
>speeds up cooking times
>cooks the bird more consistently
>evenly browns the skin
It's just harder to fuck up once you adjust your expectations for timing, the rest is up to you anon. The only reasons not to like it are if you enjoy the thrill of deep frying or someone you know thinks the holiday will be ruined if the bird is flat.

>Place bird on large board and spatchcock Turkey through breast plate
>Clean out the cavity
>Season
>Stuff with whole cloves of garlic and sprigs of rosemary
>Place roasting pan over top and flip over
>Wash board
>Cover Turkey in butter rub made of butter, garlic, rosemary, parlsey, thyme, salt, pepper, lemon rind, and lemon juice
>When Turkey is cooked rest on plate (You may have to halve it so it doesn't fall apart when removing from pan)
>Remove sprigs of rosemary from pan (some leaves should remain) and leave a few cloves of garlic in the pan
>Put pan over heat and break apart garlic with a whisk
>Add some flour to the pan juices and cook for a few minutes
>Gradually add water to make gravy (don't forget to season)
>If gravy is a bit bland you can add a dash of soy sauce

>>18616814
>garlic, rosemary, parlsey, thyme, salt, pepper, lemon rind, and lemon juice
Family is white, too many seasonings

>>18617023
>Family is white, too many seasonings
Don't let them see you make it. They'll eat it and like it as long as they don't know what's in it.

I find the bottom of the turkey tends to get soggy from soaking in juices. Good to use a thermometer to avoid over cooking the turkey, which is probably the most common mistake.

>>18617224
did you cook it on a rack?
I have more problems undercooking turkey, especially with heritage birds which have lots of connective tissue and dark meat, I say cook it to 175F just to be sure

>>18616715
>spatchcock
you mean "butterflying".
don't be gay.

>>18618200

>>18618264
see
>>18618200
and once again, stop being gay.

>>18616787
>>18616788
Don't forget the spine you get to use for gravy.

>>18618200
>>18619525
sitting at home alone for the holidays, eh?

>>18618200
>>18619525
but it’s not butterflying, that’s a different thing, homo man

we tried spatchcocking for the first time this year. kind of a pain to get the backbone out and we didn’t notice a big difference in cooking time. It turned out really good, but that might be due to the dry brine and herb butter under/over the skin before roasting. It definitely browned the bird more evenly, we had a lot of perfect skin. I’ll probably do it again if I’m hosting, but my mom didn’t enjoy watching the surgery involved

>>18616715
Where does the stuffing go?
The stuffing cooked inside the turkey is the best

>>18617023
Why, are they going to annex your house and set up a colonial empire if they know you have spices?

>>18617023
Those are all white people approved

>>18616787
>>18620057
This and this
-Turkey smoker anon