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Post by Clipper on Nov 20, 2020 9:14:21 GMT -5
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Post by Deleted on Nov 20, 2020 11:41:18 GMT -5
I had them a few times and it is delicious. I forgot about it!
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Post by BHU on Nov 20, 2020 13:04:37 GMT -5
Looks good. I'll be trying it.
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Post by dicklaurey on Nov 20, 2020 13:09:33 GMT -5
On a normal Thanksgiving, when we have a few folks over to celebrate with us, I will leave the turkey whole, for the traditional "presentation". This year, however, with just my wife and me, I will spatchcock the turkey. Because the bird lays flat, it holds more juice, and, cooks more evenly.
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Post by BHU on Nov 23, 2020 17:33:21 GMT -5
On a normal Thanksgiving, when we have a few folks over to celebrate with us, I will leave the turkey whole, for the traditional "presentation". This year, however, with just my wife and me, I will spatchcock the turkey. Because the bird lays flat, it holds more juice, and, cooks more evenly. I've done that with a whole chicken on the grill, basted with bbq sauce or a marinade & it's excellent. |
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Post by Clipper on Nov 23, 2020 18:37:29 GMT -5
I spatchcocked a couple of chickens over the summer and cooked them on the grill with BBQ sauce. Usually we just have the butcher saw the chickens into halves when I am going to grill them, or we use the leg and thigh sections if there is just the two of us. I have an injector that goes way back to when Justin Wilson, the Cajun chef was popular on tv and used sold them with is special marinade to inject. Chickens get either a mixture made by dissolving a spice rub from a local BBQ joint in chicken broth, or with State Fair Marinade.
The turkey will get a shot or two of the pan juices as it cooks and I baste the outside of it.
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Post by dicklaurey on Nov 24, 2020 17:02:53 GMT -5
I don't baste or inject chickens or turkeys. Don't do wet or dry brine. Just spatchcock, lightly spray with cooking oil, heavy sprinkling of Mrs. Dash chicken seasoning, more seasoning under the skin of breasts, legs and thighs. Install 2 hooks and hang them in the cooker. All meat cooks to the same temp. at the same time, because all surfaces are equally exposed to heat and pecan smoke. A 20 pounder will cook to 165 in approx. 3 1/2 hrs.
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Post by BHU on Nov 24, 2020 18:03:30 GMT -5
I spatchcocked a couple of chickens over the summer and cooked them on the grill with BBQ sauce. Usually we just have the butcher saw the chickens into halves when I am going to grill them, or we use the leg and thigh sections if there is just the two of us. I have an injector that goes way back to when Justin Wilson, the Cajun chef was popular on tv and used sold them with is special marinade to inject. Chickens get either a mixture made by dissolving a spice rub from a local BBQ joint in chicken broth, or with State Fair Marinade. The turkey will get a shot or two of the pan juices as it cooks and I baste the outside of it. I use to watch Wilson, 'I Gawr On Tee"! |
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Post by Deleted on Nov 25, 2020 16:59:01 GMT -5
I was just thinking you can also use leftover turkey to make Turkey Stroganoff. Never did that but bet a recipe can be tweaked.
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