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Old 11-27-2009, 11:40 PM   #11
Assistant Cook
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Join Date: Oct 2009
Location: Phoenix, AZ
Posts: 33
Thanks for all the info and the YouTube link. This is definately going down on my to-do list. Maybe I'll start with a chicken as turkey for two leaves WAAAAY too many leftovers. (which is why our Thanksgiving meal was a small prime rib, and Christmas dinner is usually a small leg of lamb or king crab legs!)

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Old 11-28-2009, 07:03 AM   #12
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Join Date: Nov 2009
Location: SW Florida
Posts: 2,004
I'd like to try the spatchcock method next time, too. This past Wednesday I cut up a fresh 15 lb. turkey and Thursday morning roasted the dark meat first, then put in the breast 'filets' separately for a shorter time. It made carving simple and solved the underdone/overdone problem. I also was able to make the gravy ahead by simmering the backbone & giblets before roasting the turkey, then adding roasting pan drippings to the gravy Thursday AM. I see that with the 'butterflying' method, the backbone would be available early with lots less trouble than cutting up the whole turkey. With my not-properly-sharpened knife it was a real chore to cut the bird up.

Hooray for leftover turkey!

"Be like two fried eggs -- keep your sunny side up." - Ray Henderson

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