Thanksgiving Turkey

[Giovanni Rossi]

Great discussion fellows. If I get this oven built in time, I may give it a shot next year. Re. spatchcocking a turkey, I've tried different methods. This year I used a cleaver along each side of the backbone tapping it with a hammer. It clipped the ribs in short order. Easiest so far.

Giovanni

[Gulf]

Russell,

Yes, I dry brined it just like I do the chicken. However, the bird was still a little frozen at the core the day before the cook. I'm not sure just how effective it was. But, it turned out good so I will do that again next time around. If you don't have a heavy duty set of kitchen scissors, I would think about getting a pair. Cutting the backbone out of a chicken is easy. I had to bow up on the turkey with the set I was using, But, it was worth it

[UtahBeehiver]

Hey Joe,

The SWMBO and I were talking about how you spatchcock chicken and here you post a turkey. I was a guest this T-day but next time I do a WFO turkey, I am going to try this. Did you brine the turkey like you do the chickens?

[Gulf]

Dave, That's a good idea on preheating the stuffing. I might try that with a chicken dish that my mom used to do at Thanksgiving. She would cook a couple of large chicken hens instead of turkey. To satisfy the different cultures in our family, she would stuff one with the traditional southern cornbread dressing. The other was stuffed with oyster dressing. I like both dressings.

JR, Very nice looking bird. I think that it was the higher temp and shorter cooking time that made the difference. .I've wondered how well those wireless oven thermometers would work in a brick oven.

[JRPizza]

Joe, I did cook a turkey but only took one picture and it was just before we put the foil tent over it to keep the skin from getting any darker. Got a late start and was too busy when the bird was done to take any pics. On a side note, the family got me a bluetooth meat thermometer that you can see sticking out of the bird. Still trying to get used to using it as the meat us usually undercooked if I follow the prompts from the thermometer app. It will transmit through the dome and steel door so it is kind of useful to see when the meal is close to being done.
I also agree with you that chicken tastes better than turkey, but this year's bird did not have any of that strong turkey flavor and my son said it was the best turkey he ever had - not sure if it was the shorter cooking time or if we just got lucky at the store.

[cobblerdave]

G’day
A friend does turkey by heating up a slightly sloppy stuffing and pouring it into the cavity and sewing it shut.
Bird turn out really moist and cooks really quickly funny enough. I’ve never been gutsy enough to try as I’ve only seen the bird come out of the oven but never seen the bit before it goes in the oven
regards Dave

[MarkJerling]

Impressive Joe. I've never thought of spatchcocking a turkey! Chickens yes, many times! LOL
With Christmas coming up you've given me an idea!

[Gulf]

Thanks Dave,

The pic was taken at about 1 hour in to the cook. Then, It was almost up to the internal temp targets. I butter basted it and threw it back in there for about 15 more minutes to get a lot prettier color and glaze. I wish now that I had taken some more pics. Like you, I had been intimidated by cooking turkey. Spatching eliminates a lot of the problems of getting everything done before other parts overcook. If you haven't already, I would try a few spatchcocked "chooks" before diving in on the method. I still personally prefer chicken. I do turkey on extended family requests for the larger feeds. I will also note that I still haven't spatched a 20 lb. turkey. If I am going to eat it, I want a young turkey. I now want o try a spachcocked "wild" turkey to see how that turns out

Joe

[cobblerdave]

G’day
that’s a good looking bird. Never really had much success with turkey. Never completely happy with the results. Always too worried about being undercooked and taking it to dry!
Seeing a spatchcocked like that I’d like to give that a go.
regards Dave

[Gulf]

I'm surprised that there has been no posts for Thanksgiving turkey. I took this quick pic just before butter basting a 12 pounder. It really turned out very tender and juicy! Spatchcocked, baked hot and fast @450F. I throwed it in the oven to help cool it down for the hams etc. The backbone along with the neck and giblets were cooked down for the gravy.

EDIT: I meant to include that carving this spatched turkey took all of about 3 minutes. Easiest carving that I have ever done. I wish that I had taken a picture of the carved bird but, I was pushed for time.