Spatchcocked and Brined

[George K]

So, I made a mix of salt, pepper, rosemary, sage.

I spatchcocked the turkey. Damn, that backbone is hard to separate as you go up the cavity of the bird. I put the mix under the skin of the bird (16 lb) and put it on a rack and put it in the fridge.

Just let it sit for the next 48 hours?

Whaddya think?

[mark]

Looks good!

I am going to do the same tomorrow.

[LuFins Dad]

I’m wanting to drybrine, but am nervous about leaving it sitting open in the fridge.

What was your brine mix?

[George K]

@LuFins-Dad said in Spatchcocked and Brined:

What was your brine mix?

Salt, pepper, rosemary, sage.

Thinking about mayo-slathering for the cook...

[LuFins Dad]

@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…

[Jolly]

We don't brine, but we do use a pound of butter.

Paula Deen smiled.

[George K]

Hmm....butter.

Think I'll add some this afternoon. Because, butter.

[LuFins Dad]

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 mess I am planning on just using a roasting pan. Should I put it on a rack, too?

[George K]

@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.

[Mik]

Looks good.

[xenon]

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.

[Mik]

Sheet metal shears do fine too if you have them.

[xenon]

@Mik good idea. I heard pruning shears can work too.

[bachophile]

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

[George K]

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.

[Catseye3]

@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".

[George K]

I bought some turkey wings that I'm going to roast today - just to catch the drippings for future gravy.

[Jolly]

Bird came out looking very good.