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Thread: Heard an alternative to cooking the whole bird

  1. #1
    Join Date
    Dec 2013
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    Milkey Way, Sol, Earth, United States, Nevada
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    Heard an alternative to cooking the whole bird

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    Hi All,

    I might be a little late for this, but my favorite butcher told me that instead of cooking the entire bird (pain in the neck), he puts his stuffing down on the pan and then chops the bird up into pieces and lays the pieces on top of the stuffing. Then he roasts it.

    Sound like a really good alternative than fighting with that great big giant bird.

    -T

  2. #2
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    Jul 2012
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    Birkenstocks & hairy arm pits.
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    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

    B*tch-lite

    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

  3. #3
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    Dec 2013
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    Quote Originally Posted by JoanieL View Post
    Hi Joaniel,

    Fascinating! Thank you for sharing.

    Save the back (and possibility the wing tips) for broth.

    -T

  4. #4
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    May 2013
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    South Carolina
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    I spatchcocked last year and doing it again this year. It was the most delicious bird I've ever eaten!

  5. #5
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    Mar 2013
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    Minnesota
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    With duck and chicken I go ahead & remove the keelbone as well, laying the two halves yin-yang in the pan. Definitely cooks faster, and the spine is a welcome bonus in the next stockpot.
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  6. #6
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    Sep 2013
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    Oregon
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    I'm a spatchcock poultry cooker as well. Usually with turkey I try and have the butcher do it because they have the knives for it. This year I forgot and had to hack it myself. All in all the taste and reduced cooking time makes it a win. Also easier to carve it up.

  7. #7
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    Nov 2014
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    FL
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    i think so,spatchcocked last year and doing it again this year. It was the most delicious bird I've ever eaten!

  8. #8
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    Jan 2010
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    North Carolina
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    I'm going a step further and doing two separate recipes from Serious Eats/Kenji this year:

    Sous-Vide Turkey Breast With Crispy Skin | Serious Eats : Recipes
    Red-Wine Braised Turkey Legs | Serious Eats : Recipes

    It was a good deal of work, but I think it's worth it for a special occasion. I did a spatchcocked bird a couple years ago and it was great too. And a lot less work.

  9. #9
    Join Date
    Feb 2012
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    Northern California
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    It was only 3 of us so I deboned the breast and thighs, froze the legs and wings and used the bones to make a delicious gelatinous stock. I always dry brine the meat a day before cooking (just salt liberally with Kosher salt). I cooked the turkey parts on top of the suffing, it came out super moist and tender. Hubby and son thought it was the best turkey ever.
    Life is death. We all take turns. It's sacred to eat during our turn and be eaten when our turn is over. RichMahogany.

  10. #10
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    Sep 2012
    Location
    Florida
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    516
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    Quote Originally Posted by JoanieL View Post
    Hadn't heard of this, will try it...thanks!

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