I’ve never spatchcocked a bird. How difficult was it?
Cookin again
- Thread starter Dannyalcatraz
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Not too difficult, you're more or less just cutting out the spine of the bird and flattening it. We watched a few Youtube videos and it came out pretty well. It was easy enough that we're considering it other times we cook poultry.
Any particularly helpful vids?
Cook's Illustrated has a video: Butterflying a Chicken | Cook's Illustrated
That might be behind a paywall. Also the "reloaded" version of the Good Eats episode "A Bird in the Pan" will also include video of the technique, IIRC.
That might be behind a paywall. Also the "reloaded" version of the Good Eats episode "A Bird in the Pan" will also include video of the technique, IIRC.
I’m a CI subscriber, so no prob, regardless. THANKS!
I knew someone here was, other than me. No worries. I strongly prefer to cook thighs or leg quarters over whole birds, but I knew Cook's was a strong proponent of the technique.
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.
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.
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.
While I mainly cook for me, Mom & Dad, I also occasionally add my two aunts’ households to the mix. In fact, to take advantage of the cheap turkeys, I’m cooking a big one out of my maternal aunt’s freezer and splitting that meat with her & her son, plus some to my paternal aunt & her fiancée.*
Then there are assorted cousins in town, friends, etc.
When special occasions hit, it’s a horde of locusts!
But even when I’m not cooking for half the county, I still tend to make big batches...at least, of certain dishes. That way, I can have leftovers in the freezer. For example, the oyster dressing I brought to my paternal aunt’s Christmas gathering had been cooked at the same time as the one I served at Thanksgiving.
Cooking those “megabatches” saves me time & effort cooking and cleaning.
* to be clear, it’s a two-way street, cooking-wise
Then there are assorted cousins in town, friends, etc.
When special occasions hit, it’s a horde of locusts!
But even when I’m not cooking for half the county, I still tend to make big batches...at least, of certain dishes. That way, I can have leftovers in the freezer. For example, the oyster dressing I brought to my paternal aunt’s Christmas gathering had been cooked at the same time as the one I served at Thanksgiving.
Cooking those “megabatches” saves me time & effort cooking and cleaning.
* to be clear, it’s a two-way street, cooking-wise
CleverNickName
Limit Break Dancing
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.
