Spatchcock
-
It's almost Fall, right?
I have a frozen turkey breast (bone-in) that's thawing in the refrigerator right now.
I was thinking I'd spatchcock the breast.
Has anyone ever done a spatchcock turkey breast?
Looking for suggestions on timing, etc.
(I also have a leg thawing away so that I can get all that wonderful dark-meat dripping for gravy)
-
You need a good insertable thermometer. One that stays in the dish in the oven and has the reading on some other device. Meater sells ones that have no wires and just send out Bluetooth readings to your phone, but they are pricey and I cannot see putting that kind of equipment into an oven long term. I have had a couple of them, and the Inkbird is pretty good. I like it anyway.
