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Old 11-17-2007, 06:01 AM   #41
Senior Cook
Join Date: Nov 2007
Location: Georgia
Posts: 218
Originally Posted by Crash View Post
Most turkeys come with a plastic gizmo that holds or ties the drumsticks together near the cavity opening. I've always used it because it seems like a good way to hold the stuffing in the cavity.

It seems to me that by pulling the legs and therefore thighs together against the carcass, a bigger mass is created for heat to penetrate and cook (more so if the bird is stuffed).

Has anyone experimented with cooking a turkey without doing so i.e. "spread eagle style"? Or go a step further and cut the skin between the carcass and the thighs, exposing the inner thighs?

Would that help the legs and thighs cook at the same rate as the breast?

Any thoughts?
I have no experience trying that method, but would assume it would be frowned upon due to juices not being sealed in. Why not buy a $2.50 whole chicken, cut the skin on one side and compare? I'd be interested in your results!

Bacardi is offline   Reply With Quote
Old 11-17-2007, 06:09 AM   #42
Assistant Cook
Join Date: Nov 2007
Location: American Fork, utah
Posts: 1
Anyone ever brine a pre-basted turkey. what were your results. I know it's recommended not to do so.

carrollbarlow is offline   Reply With Quote


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