joesfolk
Head Chef
- Joined
- Aug 31, 2010
- Messages
- 1,724
Well I just spatchcocked a 14 pound turkey. I don't think I will ever do that again. I have no real idea how long it will take to cook it this way. I know it takes less time to cook a chicken this way. If you should ever decide to try this know that it is very difficult to get the keel bone out of a turkey. Also you will need a humongous pan to cook it in. I have a pretty large pan and the bird just barely fits in it after it has been spatchcocked. There is no room to put stuffing under the bird as I planned to do. The presentation is not going to be as Norman Rockwell beautiful either. But I am betting that the legs will cook evenly with the breast. We shall see. Another plus is that I will have the entire backbone to put into my stock for gravy. I would not try this if I were cooking for a big family but I have been told not to fuss (yeah right!) since there are only three of us. So if it doesn't matter if things don't look perfect. I also brined the bird. I sure hope this thing is a succulent as it is in my imagination.