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Turkey
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<blockquote data-quote="greybeard" data-source="post: 1828168" data-attributes="member: 18945"><p>I have done a spatchcocked turkey in the past as well as a brined turkey.</p><p>Yes, the broke back turkey cooks faster and it's somewhat easier to carve but if you're looking for a great presentation at a family gathering, spatchcock probably isn't the way to go.</p><p></p><p>On a big spatchcocked turkey, you'll need a wider pan too, or at least turn it sideways on your normal roasting pan. I did my first one in an electric roaster and it just did not fit well either way and the wings and thighs got a bit browned..well, ok, they were burned almost black..</p><p></p><p>No way to stuff a spatchcocked turkey either but it's been years since I put dressing inside a turkey.</p><p></p><p>Brined turkeys are supposed to cook at about the same time interval as a regular bird but come out jucier. You can now buy pre-brined turkeys most places. I did this year and it wasn't bad. (it was a 'fresh' pre-brined but never frozen bird). They do cost more/lb but I was a bit desperate, considering I didn't completely decide until Wed, not to travel back to East Texas and hadn't bought a turkey.</p><p></p><p><a href="https://www.heb.com/product-detail/h-e-b-brined-fresh-young-turkey-10-16-lbs/1536385" target="_blank">prebrined H E B turkey</a></p><p></p><p>Of course, if ya carve your turkey like these folks, I guess it don't matter what it looks like when it comes out of the oven.</p><p></p><p>[MEDIA=youtube]P37xPiRz1sg:101[/MEDIA]</p></blockquote><p></p>
[QUOTE="greybeard, post: 1828168, member: 18945"] I have done a spatchcocked turkey in the past as well as a brined turkey. Yes, the broke back turkey cooks faster and it's somewhat easier to carve but if you're looking for a great presentation at a family gathering, spatchcock probably isn't the way to go. On a big spatchcocked turkey, you'll need a wider pan too, or at least turn it sideways on your normal roasting pan. I did my first one in an electric roaster and it just did not fit well either way and the wings and thighs got a bit browned..well, ok, they were burned almost black.. No way to stuff a spatchcocked turkey either but it's been years since I put dressing inside a turkey. Brined turkeys are supposed to cook at about the same time interval as a regular bird but come out jucier. You can now buy pre-brined turkeys most places. I did this year and it wasn't bad. (it was a 'fresh' pre-brined but never frozen bird). They do cost more/lb but I was a bit desperate, considering I didn't completely decide until Wed, not to travel back to East Texas and hadn't bought a turkey. [URL='https://www.heb.com/product-detail/h-e-b-brined-fresh-young-turkey-10-16-lbs/1536385']prebrined H E B turkey[/URL] Of course, if ya carve your turkey like these folks, I guess it don't matter what it looks like when it comes out of the oven. [MEDIA=youtube]P37xPiRz1sg:101[/MEDIA] [/QUOTE]
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