On sale.

[George K]

I like turkey. However, it's always been a PITA to prepare, and it takes so DAMN long. But this year's Thanksgiving showed me the joy of spatchcocking. So easy and fast that turkey doesn't have to be "special."

Mrs. George and I get several meals out of a bird, and it's nice to have some in the freezer as a quick "I don't have to think about cooking" meal.

So, I thought it would be nice to have a bird in the freezer for whenever.

Amazon fresh...

Six bucks for a 12 pound bird?

Hell yeah.

[Mik]

I'll have to try that. I've smoked a few fully deconstructed turkeys, but just roasting a spatchcocked one would be very easy.

[Jolly]

Smoked them, roasted them like a pig in front of an open fire, cut them into bite-sized pieces and fried them and fried the whole turkey. SIL has an oiless fryer and my wife is queen of the baked bird.

And leftovers make might good gumbo.

BTW, if you have the freezer space, they'll freeze for months.

[Renauda]

I had look up what spatchcocking meant. Interesting to see, as didn’t know the name for that method of prepping a bird.

I might add it is a common way of preparing a chicken for baking throughout Eastern Europe. My Finnish friends used to refer to it as “tractor chicken” because of its flattened appearance when it would be served in Russian restaurants or banquets.

[George K]

I spatchcocked it for Thanksgiving and the 14 lb bird to about 90 minutes.

@Renauda I'll definitely try a spatchcocked chicken in the future.

[Renauda]

@George-K

You mean a “traktor tsicken”.

[George K]

https://www.marthastewart.com/8305039/how-to-spatchcock-chicken

[Mik]

@Renauda said in On sale.:

I had look up what spatchcocking meant. Interesting to see, as didn’t know the name for that method of prepping a bird.

I might add it is a common way of preparing a chicken for baking throughout Eastern Europe. My Finnish friends used to refer to it as “tractor chicken” because of its flattened appearance when it would be served in Russian restaurants or banquets.

There was for a few years a Russian restaurant here that served it that way - brick chicken. It was outstanding. Sadly it seemed misunderstood. Best beef bourginon I ever had.