Spatchcocking Turkey?
a2gemini
9 years ago
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Lars
9 years agoa2gemini
9 years agoRelated Discussions
Spatchcocking problems
Comments (9)When cutting out the backbone, you do have to crunch through the ribs as they leave the backbone. It may be easier if you don't try to cut right next to the backbone, instead cut about half an inch away, so you are definitely just cutting ribs and not vertebrae. It still might be hard if your scissors are sort of light duty. Do you by any chance have some small gardening shears aka pruning shears? What you'd use to lop off a 1/4 inch rose stem or bush branch in the garden? That will zip through the ribs like butter. Don't worry if the cut rib bones are sharp, no-one will be eating that part of the bird. As for the breast bone, you don't need to remove it, cut it, or break it. A big bird should be heavy enough to lay fairly flat even with the breast bone intact. You might end up popping the leg and wing joints, but even that won't be necessary....See MoreSpatchcocking Turkeys?
Comments (22)See, I don't think it's counter intuitive to use a rack. Getting the heat/heated air to all sides makes more sense to me. Of course, my cooking knowledge is average and only growing because of others' info. I do roast chicken on a rack so that the heat is even around the bird and we devour the results. I'll put veggies below the rack for an extra special meal. All those drippings! Kenji's food lab entry explains why it works. I tend to trust someone who's willing take the time to try out different methods....See MoreCan We Talk Thanksgiving?
Comments (54)I don’t, Zalco, only because I have only made mushrooms and acorns and easter eggs with it and they are so easy no directions are required. There are plenty of youtube videos on the subject but i find if i just look for photos I can copy what i see. You need to use paste or gel to color marzipan, as liquid coloring will make the stuff too wet. It gets hard when left out in the air so you want to keep it wrapped and sealed except for the bit you’re working on. It’s like play dough and a lot of fun to work with. True story: the first time I tried making cake decorations with it i had no idea how much i would need and ordered a SEVEN POUND TUB of the stuff from a vendor on Amazon. I could have made a Christmas village with that much marzipan! You can get it at the grocery store in tubes like toothpaste. Not the best quality but good enough to learn on and the packaging keeps it fresh....See MoreAnyone cooking today?
Comments (49)I would never consider Mac & cheese as a holiday dish - it was (and is) an everyday sort of dish in my household. I am not cooking until Saturday (pies, and prep for the stuffing), since DD's s.o. has to work today and tomorrow. We will have dinner on Sunday. I shopped yesterday for the vegetables for roasting, and went to 3 different stores in search of molasses , which is essential for my pumpkin pie (then got smart and checked their apps to see if any in stock). Aldi, Marc's, Meijer, Kroger all out of stock near me - it seemed like perhaps Aldi wasn't carrying it at all this year....See MoreLars
9 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years agofoodonastump
9 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years agofoodonastump
9 years agoIslay_Corbel
9 years agoplllog
9 years agoa2gemini
9 years agoa2gemini
9 years agoalex9179
9 years ago
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