I’ve never spatchcocked a bird. How difficult was it?
I’ve never spatchcocked a bird. How difficult was it?
I’m a CI subscriber, so no prob, regardless. THANKS!
For chicken, I’m a thigh guy myself.
But when it comes to turkey, I like the whole bird...if it’s done right. Personally, I steam my turkey, but I’m always open to learning new techniques. And spatchcocked turkey would probably be awesome on the grill or in a smoker.
A turkey is a lot of meat, for sure. But that's a good thing, if you're trying to restock your meat supply quickly and cheaply. You needn't cook the whole turkey all at once. If you partially thaw it for a day or two in the refrigerator--not completely, just enough to get a knife through it-- you can break it down into legs, thighs, wings, etc., and refreeze it in portions to be cooked as needed.Yeah--I think I remember that you cook for much more of a crowd than I do. It's just my wife and me, and even aiming for leftovers just about any size whole turkey is a lot of turkey. I think I remember Cook's doing something with a spatchcocked turkey on the grill ... but I didn't find it quickly. I found spatchcocked grilled chicken, which you might be able to adapt for turkey. There might be recipes online--it does seem like a viable alternative.