/ck/ - Food & Cooking

[Anonymous No.11416780]

This Thanksgiving, I’m thinking about spatchcocking.

[Anonymous No.11416783]

>>11416780
Huh?

[Anonymous No.11416785]

>>11416780
huh?

[Anonymous No.11416788]

>>11416780
Welcome to 2011.

[Anonymous No.11416992]

>spatchcocking a turkey on thanksgiving
you might as well make a soy turkey if you're gonna go that far, faggot

[Anonymous No.11416995]

Is it time for this again already?
https://www.youtube.com/watch?v=cLOgwRkRVl8

[Anonymous No.11416998]

Why? You're not special. It's thanksgiving. Just roast the fuckin bird.

[Anonymous No.11417036]

>>11416998
Reverse snobbery is so fascinating to me.

[Anonymous No.11417050]

I know it's traditional but can we acknowledge that turkey is pretty much the worst bird?
There's just so much more taste in duck or goose.

[Anonymous No.11417059]

>>11416998
so the turkey actually tastes good, it's the centerpiece of the eating holiday of the year.
turkey birds are just too big to roast normally and turn out like a smaller bird can. The wings and legs cook thoroughly way before the thighs and breasts are finished
spatchcocking flattens it out so it cooks a little more evenly, so less of the turkey will be shit

[Anonymous No.11417147]

>>11417036
It's really common in east coast America, the UK, and nigger neighbourhoods on the west coast.

Must be a stupid blue-collar thing so I assume it's prevalent in eastern Europe too.

[Anonymous No.11417172]

>>11416780
Spatchcocking is the way, the truth, and the life.

Once you go Spatch, you never go back.

[Anonymous No.11417194]

>>11416992
>Wanting to spend twice as long for an unevenly cooked, dry, tasteless bird just to appease orthodoxy.
The absolute state.

[Anonymous No.11417654]

>>11416780
I started full on disassembling the birds two years ago (legs, wings, and spine in one, breasts in the other), done in two deep perforated pans, one shallow one (for dressing), and a shallow solid one on the bottom for catching the drippings for gravy.

Start the dark meat over the "drip tray", reasonably low (like 275-300) to render out the grease, put the white meat between them after about 15 mins or so. Let that go for another 10. Pull the whole thing out - pull some of the drippings for the dressing and a bit for the meat, the rest for gravy - leave a bit, or some water in the bottom to help with cleanup later -, and layer the pans (bottom to top) drippings, dressing, dark, white. Increase the temperature to brown the skin - 450ish. Give it some butter just when the colour changes a bit, and give that bastard a tan.

Pop your tower of meat and dressing onto a tray to rest, check your gravy and sides. Pop a beer/some wine.

[Anonymous No.11417731]

>>11416780
Youll want a cleaver or a big knife. I have a hard time breaking turkey ribbs with my chefs knife. I cut up a turkey every month for stock and meat. Sometimes i have to hit the back of my knife with something hard to get through it. Also buy the biggest cutting board you can find or else youll have a mess.

[Anonymous No.11418034]

>>11416780
I bought poultry shears and spatchcocked a goose and a small turkey last year. The shears made very quick work of taking out the spines and I got the best results I've ever had in terms of skin and tender, juicy meat. Plenty of drippings and extras for a damn good gravy too.

[Anonymous No.11418047]

>>11416780
Practice on chicken now.

[Anonymous No.11419661]

>>11416780
Bob Burger will never spatch your cock.

[Anonymous No.11419699]

>>11418047
Wilco, mister.

[Anonymous No.11419967]

>>11416992
Ding Dong Diddly BASED anon. Working this turketty into a shoot