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Thread: Heard an alternative to cooking the whole bird page

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    ToddAndMargo's Avatar
    ToddAndMargo is offline Senior Member
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    Heard an alternative to cooking the whole bird

    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

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    JoanieL's Avatar
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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

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    ToddAndMargo's Avatar
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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

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    I spatchcocked last year and doing it again this year. It was the most delicious bird I've ever eaten!

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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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    eats.meats.west's Avatar
    eats.meats.west is online now Senior Member
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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.

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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!

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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.

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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.

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    Energy!'s Avatar
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    Quote Originally Posted by JoanieL View Post
    Hadn't heard of this, will try it...thanks!

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