Spatch...damn.

[George K]

We're doing TG today, and I'm making a spatchcocked turkey for the first time. I was about ¾ of the way cutting out the backbone when the plastic handle on my kitchen shears broke, making them useless.

I was able to "de-spine" the bird using a serrated knife, but I need to replace my shears with something heavy-duty and durable.

Suggestions?

[xenon]

Those bones are no joke. I have this one I think:

https://www.oxo.com/poultry-shears.html?gclid=CjwKCAiA04arBhAkEiwAuNOsIhBySmYHN0K_FrFVBKzkSOmLFTt3ozXY3uig5XlkeVWEuVt3zl8YGBoCjoYQAvD_BwE

[Renauda]

Consider this one

https://www.homedepot.ca/product/napoleon-pro-series-premium-stainless-steel-poultry-bbq-shears-featuring-safety-latch-and-serrated-blade/1001301857?eid=PS_GOOGLE_D28_Corporate_GGL_Shopping_PLA_BBQ_BBQ__PRODUCT_GROUP_pla-421321125052&gad_source=1&gclid=CjwKCAiA04arBhAkEiwAuNOsIt_zORwmoQkhc_SZPPUfjbGEV3Cxc7SZLljrL6tGd5EqBVmENezl4hoC6AEQAvD_BwE&gclsrc=aw.ds

[Mik]

Just make sure the steel goues through the grips.

[George K]

By the way, I put a 14 lb bird in the oven at 2PM. By 4, it was ready.

Herbed butter (softened butter with thyme, sage, parsley) under the skin of the breast. Rubbed with olive oil and seasoned with S & P.

450 degrees for 30 minutes, 350 for 90.

It was great.

[Renauda]

Check out this versatile little cutter:

https://blog.superbrandtools.com/saw-advt-rick-v2-gdn.html?utm_source=SuperSaw-GDN-Video-Adgroup-14&utm_medium=SuperSaw-GDN-Video-Adgroup-14&utm_campaign=SuperSaw-GDN-Video-Adgroup-14&utm_id=SuperSaw-GDN-Video-Adgroup-14&utm_term=SuperSaw-GDN-Video-Adgroup-14&utm_content=SuperSaw-GDN-Video-Adgroup-14&utm_source=google&utm_medium=display&utm_id=20740455733&utm_content=156613205913&utm_term=&creativeId=679256460206&adgroupid=156613205913&targetid=&gclid=EAIaIQobChMI7fvapYfiggMV6h6zAB08gwiOEAEYASAAEgLaUPD_BwE

[George K]

Is there any reason I couldn't spatchcock a bone-in turkey breast?

I imagine I wouldn't get all that delicious dark dripping stuff, but...

[LuFins Dad]

@George-K said in Spatch...damn.:

Is there any reason I couldn't spatchcock a bone-in turkey breast?

I imagine I wouldn't get all that delicious dark dripping stuff, but...

I’m not sure that I see point?

[George K]

@LuFins-Dad said in Spatch...damn.:

I’m not sure that I see point?

Faster cooking, better browning of skin?