In this time of lockdowns, contested elections, and general uncertainly, an annual question looms large — how you gonna brine and cook that bird?

 

Bonus points will be given for using “spatchcock” creatively in a sentence. Be forewarned that any mention of a frankenbird, be it a turducken or any such monster, will cause certain members (myself included) to simultaneously vomit and achieve full release.

11 hours ago, Mark Twain said:

Bonus points will be given for using “spatchcock” creatively in a sentence.

....Is that an offshoot of "Spotted Dick"?

 

11 hours ago, Mark Twain said:

to simultaneously vomit and achieve full release.

I believe you forgot to say "Giggity".

 

8 hours ago, fuzzy_bricks said:

Yo, Cthulhu Fhtagn.

Yo, Cthulhu Fhtagn.

Spatchcocking is taking the back bone out of a chicken, Predator style, then splaying the bird open so more skin gets crispy. I guess it could also be sexy. . . If perfectly crisped skin is your thing.

my favorite Thanksgiving Turkey recipe...

Fresh steamed Dungeness crab with a honey baked ham.

Slather the turkey in butter and spices

Cook uncovered at 500° for an hour (this kills the bacteria that exists on the skin, and seals the bird)

Remove turkey from the oven, cover in foil, put back in the oven at 225° until done (usually 12-16 hours)

You won't have to baste the turkey, as the skin was sealed during the first hour. So outside of taking it out of the oven to foil it.... it's completely hands off.

 

I make a turkey each month, and this is both the best and easiest way to cook it. The longer you leave it in, the more tender and juicy the meat is. 

Looking forward to going to Walmart the weekend after Thanksgiving and grabbing a cartfull of half priced turkeys to put in the deep freezer for the next year.