Alenee Posted November 22, 2011 Share Posted November 22, 2011 There was a thread a few weeks ago with a new-fangled idea for cooking the turkey...you cut out the backbone and late the turkey flat. I can't remember the name for this method so I can't find the video. Help! Quote Link to comment Share on other sites More sharing options...
Alenee Posted November 22, 2011 Author Share Posted November 22, 2011 YAY! Found the video. The method is called "spatchcock" and I'm trying it today. :) video here: Quote Link to comment Share on other sites More sharing options...
Lilymax Posted November 22, 2011 Share Posted November 22, 2011 Let us know how it turns out. I am intrigued, too. Researched it last year (butterflied or spatchcocked turkey) but didn't do it. Quote Link to comment Share on other sites More sharing options...
Alenee Posted November 22, 2011 Author Share Posted November 22, 2011 Well, it's been in the oven for about an hour now. I'll let you know in about 2 more hours. :D Quote Link to comment Share on other sites More sharing options...
*Jessica* Posted November 22, 2011 Share Posted November 22, 2011 I want to try this if it turns out well for you. How many pounds was your turkey, Alenee? All of the videos and recipes I've found are talking about a 12lb bird. Ours are usually in the 16-22lb range. I can't find a good chart for how long to cook it depending on weight. Quote Link to comment Share on other sites More sharing options...
Alenee Posted November 22, 2011 Author Share Posted November 22, 2011 This bird (darn thing thawed too early...who'da thunk it?) is 18.5 lbs. I'm keeping a close eye on it because of the timing issue. At 1.5 hrs., its internal temp was 120*. Quote Link to comment Share on other sites More sharing options...
Alenee Posted November 22, 2011 Author Share Posted November 22, 2011 UPDATE: My 18.5 lb. turkey cooked in 2 hrs. 20 min. using the Spatchcock method! :D Quote Link to comment Share on other sites More sharing options...
Mom22ns Posted November 22, 2011 Share Posted November 22, 2011 I've been doing this regularly with whole chickens. I plan to do it with my turkey this year too. It decreases the cook time a little, but it really makes the bird cook more evenly reducing dryness. Quote Link to comment Share on other sites More sharing options...
Alenee Posted November 22, 2011 Author Share Posted November 22, 2011 Yes, dh is in the kitchen packaging the turkey for the freezer and said he's never seen a turkey that moist. :D Quote Link to comment Share on other sites More sharing options...
mom4him Posted November 22, 2011 Share Posted November 22, 2011 I have to cook two smaller turkeys this year and was wondering how I was going to get them in my roaster. I am going to try this. I wonder if you could put dressing in the bottom of the pan and lay the turkey on top? Hmm. I have a whole day to think about it. LOL Quote Link to comment Share on other sites More sharing options...
*Jessica* Posted November 23, 2011 Share Posted November 23, 2011 UPDATE: My 18.5 lb. turkey cooked in 2 hrs. 20 min. using the Spatchcock method! :D Thank you! Our turkey was delivered earlier today and is a whopping 22lbs. I'm going to cook it tomorrow since we'll be eating with my ILs on Thursday. Quote Link to comment Share on other sites More sharing options...
milovany Posted November 23, 2011 Share Posted November 23, 2011 Yes, dh is in the kitchen packaging the turkey for the freezer and said he's never seen a turkey that moist. :D ;) Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.