Spatchcock and wood roast your turkey or GTFO. End of story.
Spatchcock your turkey or GTFO. End of story.
Spatchcock = quick even cooking time with the breast hitting ~155-160 when the leg/thigh hits ~165-170.
Presentable turkey on Thanksgiving = over cooked dried out bird.
Yup, and when smoked or wood roasted, it allows much greater smoke/flavor penetration. Plus, you get to say Spatchcock all night..
Only reason not to do it is because you love soggy-ass disgusting inside-the-bird stuffing.
So yeah... more even cooking and greater flavor development in 1/3rd the time... or in PP terms "without any benefits".
Smoke penetration won't change. You made that up. It's ridiculously easy to oversmoke fowl anyway; it's not an issue.
I don't stuff turkeys that I smoke. I assumed nobody did, but I don't know.
1/3 the time? Maybe, but who cares? It always takes between 3 and 3.5 hours for a 20# bird. Last time I did a turkey, I lit the coals, went to a soccer game, and when I got back the turkey thigh/leg was done but the breast was raw. If it's a race, you win though.
And it didn't look like a truck ran over it.
Every year I say I'm going to make Alton Brown's bourbon pecan pie, but every year I fail to buy (online) the Lyle's Golden Syrup.
Has anyone made this?
http://www.foodnetwork.com/recipes/alton-brown/bourbon-pecan-pie-recipe.html
I believe we are hosting this year. The crowd is smaller as some family have moved to Arizona, but I am sure we will be doing a turkey. Wife is likely to roast in the electric roaster. It usually turns out good, but I've had a fried turkey once and it was really good. I'd consider deep frying myself, but it feels wrong to stick a turkey in a brewpot...
Yup, and when smoked or wood roasted, it allows much greater smoke/flavor penetration. Plus, you get to say Spatchcock all night..
Only reason not to do it is because you love soggy-ass disgusting inside-the-bird stuffing.
So yeah... more even cooking and greater flavor development in 1/3rd the time... or in PP terms "without any benefits".
Thanks, but it was staged a bit. Check out he resemblance to this Norman Rockwell pic. I printed the pic out, everybody at dinner studied it and tried to imitate it. I have the remote shutter release in my hand there.
Thanks... Not yet...
The golden syrup should be interchangeable with Karo, rice syrup, or similar.
Must have recipe, now!But the definite thing on the menu is sausage-stuffed-deep-fried-stuffing balls.
Wait... did you just use 'spatchcock' and 'penetration' and 'soggy-ass' all in one post?
Randar you win.
Must have recipe, now!
Don't encourage him.
But the definite thing on the menu is sausage-stuffed-deep-fried-stuffing balls.
Must have recipe, now!
I've make pecan pie. I am sure I used Karo syrup. Turned out good, but they are so rich! I'd prefer to do one every year, but almost nobody else in the family lieks them better than pumpkin, apple, etc.
I'm sorry are you saying Meow?
Am I saying meow?
I could have sworn you said meow.
Do I look like a cat, meow?
Sent from my magic box, using only my thumbs.
Do you see me eating mice?
I bought this in February, and I absolutely love it. It will free up the oven for other things, and make a better turkey. I've had friends switch from frying, which I also love, to smoking, as they actually prefer it.
I'm pretty excited! I love the holidays. I have 4 pounds of green coffee beans enroute from Sweet Marias to roast, and will have the fridge stocked with good beer.
.
Anyone else have tips they have learned along the way?
I could have sworn you said meow.
Is that a cookshack? I got an electric cookshack last fall and I love the thing so much, it's a monster and is super efficient on wood. Definitely doing a brine and smoke this year, it will be my first year smoking the thanksgiving bird. Last year I did a roasted duck.
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