Spatchcocked and Brined
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I’m wanting to drybrine, but am nervous about leaving it sitting open in the fridge.
What was your brine mix?
wrote on 23 Nov 2022, 01:46 last edited by@LuFins-Dad said in Spatchcocked and Brined:
What was your brine mix?
Salt, pepper, rosemary, sage.
Thinking about mayo-slathering for the cook...
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@LuFins-Dad said in Spatchcocked and Brined:
What was your brine mix?
Salt, pepper, rosemary, sage.
Thinking about mayo-slathering for the cook...
wrote on 23 Nov 2022, 01:51 last edited by@George-K I’m rubbing butter inside the skin before the dry brine… I read that the brine weakens the skin, making it difficult to apply butter/mayo/grease of choice…
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wrote on 23 Nov 2022, 13:06 last edited by
We don't brine, but we do use a pound of butter.
Paula Deen smiled.
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wrote on 23 Nov 2022, 13:08 last edited by
Hmm....butter.
Think I'll add some this afternoon. Because, butter.
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wrote on 23 Nov 2022, 13:20 last edited by
This is actually my first turkey. Karla always took charge in the past. She always used oven bags and
turned the bottom half of the turkey into a soupy messI am planning on just using a roasting pan. Should I put it on a rack, too? -
This is actually my first turkey. Karla always took charge in the past. She always used oven bags and
turned the bottom half of the turkey into a soupy messI am planning on just using a roasting pan. Should I put it on a rack, too?wrote on 23 Nov 2022, 13:25 last edited by@LuFins-Dad I've always used a rack. That way all the drippings are there for gravy. I think I'll throw an onion and some carrots into the bottom of the pan as well.
I pre-made gravy yesterday. All it'll need is some drippings.
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wrote on 23 Nov 2022, 13:43 last edited by
Looks good.
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wrote on 23 Nov 2022, 20:21 last edited by
I jumped on the spatchcock train this year. That backbone was tough to get out without poultry shears.
On the plus side - I’ve got some great smelling neck and backbone broth now.
Considering a mayo rub for tomorrow.
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wrote on 23 Nov 2022, 20:25 last edited by
Sheet metal shears do fine too if you have them.
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wrote on 24 Nov 2022, 13:25 last edited by
Ready for oven. 18 lb bird (actually 8.2 kg but I figure it’s blasphemy to talk about turkeys in kilos. )
Dry rub but coated in olive oil. Stuffed with chestnuts, bread, appple, and sautéed veggies.
Happy TG to all
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wrote on 25 Nov 2022, 01:10 last edited by
Slathered with mayonnaise Into the oven at 450 for about 20 minutes. Then, temp turned down to 350 and covered with aluminum foil until temp 165.
I didn't know what to expect for drippings/gravy so I sliced some onion and carrot and put it in the bottom of the baking pan. That was a mistake. I think the veggies absorbed a lot of drippings, so they were scant.
Lesson learned for next time.
Otherwise, quite tasty and juicy. Kids approved.
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@LuFins-Dad said in Spatchcocked and Brined:
What was your brine mix?
Salt, pepper, rosemary, sage.
Thinking about mayo-slathering for the cook...
wrote on 25 Nov 2022, 12:59 last edited by@George-K said in Spatchcocked and Brined:
Thinking about mayo-slathering for the cook...
This reminds me of a mayo-chicken treatment that is quick, easy, tasty and also pretty.
You lay out a pound of chicken breasts in an ovenproof pan. Then mix a cup of mayo with a half cup Parmesan, slather it over the breasts, sprinkle with a tablespoon of oregano (do not omit), and bake at preheated 350 for 40-45".
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wrote on 25 Nov 2022, 13:16 last edited by
I bought some turkey wings that I'm going to roast today - just to catch the drippings for future gravy.
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wrote on 25 Nov 2022, 13:45 last edited by
Bird came out looking very good.