Thanksgiving 2023

Cooking Discussions
161

I think I’m going to start laying in the groundwork for a spatchcocked Judy bird.
(trying to head off a repeat disaster but I may already be too late)

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162

Spatchcocked Judy Bird is the name of my new band

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163

Or one of each? Kenji, meet Judy…

164

I always thought Triple Witching is a great name!

165

Please refer to last year’s disaster. One edible bird and I’ll be grateful. :rofl:

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166

If you want to make sure it’s done right, you have to do it yourself. If you’re invited elsewhere, just make a small turkey to keep at home for your own enjoyment.

167

I don’t like turkey enough. Roast chicken for me at home.

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168

Yes, I too prefer chicken but now and then white meat from a properly roasted turkey is very nice. (I know you prefer dark meat)

169

I have a Rex. You can pull it whatever direction you like.

170

Thanks… I printed it off.

171

Yes, I prefer dark i general but well cooked white meat is good too. Thanksgiving is the only time I eat turkey, though I prefer ground turkey to ground chicken the rest of the year, go figure!

(We had a beautifully done turkey the last year before the pandemic — done the Judy bird way. Last year was a bit of a blip on the record :joy: — my aunt is a fabulous cook otherwise)

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172

oh my. That 2022 report was something…I suspect Thanksgiving 2023 will be better in more than one way! Good luck and best wishes1

173

This is my Holy Grail turkey method. The first time I did it we were astounded at the flavor in the meat and the extra crisp to the skin. I put the herb/salt mix on when it was frozen and let then spatchcocked it once thawed. It will be delicious!

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174

I bought a turkey breast roast (frozen) from Costco last year that I quite liked. It was boneless. I sort of butterflied it, stuffed it and roasted it. It was pretty juicy, considering it was white meat. And cooked super quick.

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175

I did that last year, against the advice of those who wanted a traditional presentation, and “those” want it the same way this year. It did take longer than expected.

176

Apparently Kenji already met Judy! He (or someone on Serious Eats) does a spatchcocked Judy Bird.

I figured this was already here somewhere but maybe not.

Something perhaps not mentioned yet; a bit of baking soda with the salt, for those who are not baking-soda-super-tasters.:blush:

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177

Spatchcocked is amazing. Spatchcocked and cooked over pecan in a smoker is pretty good. Deep fried is pretty good, too. My personal opinion is that turkey is all about smells, a prelude to sided we love. Therefore, spatchcocked or not, I am all about basting with wine and butter. Sorry, smokers and deep fryers.

178

Rinse turkey and pat dry? no, just no.

179

Hmm…missed that.

I thought this link was about spatchcocking a dry brined turkey.

180

I went directly to the recipe, which says

Directions

  1. Set oven rack to lowest position and place a baking stone or baking steel on it. Preheat oven to 500°F (260°C). Allow to preheat for at least 45 minutes before adding turkey. Meanwhile, rinse turkey and carefully pat dry with paper towels. Season generously with salt and pepper. (If turkey has been dry-brined, omit rinsing and salting steps; see notes.) Set turkey breast side up in a V-rack over a foil-lined rimmed baking sheet.

Rinsing poultry and patting dry used to be standard. Now…great way to spread any bacteria around your sink! Recipe instructions cover both dry brined and not.

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