I hear always about spatchcocking this and that. I always thought it was more a technique for bony small fowl, like guinea hens and pheasant?
And I can see also spatchcocking a chicken.
So the technique basically gives more surface area, and heats it up quicker.
I'd say this is a good solution to the problem with roasting a whole bird, without geting dry meat.
How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey | Serious Eats
I think that is one of the recipes I was considering for a spatchcock turkey? And good representative of them, not in particular but of general goals.
This year I had a big enough turkey, I don't think I could get it in the oven like that.
https://goo.gl/photos/b8W4MrakHCC5VD8z7
As it is, I lost a little meat on the drumsticks, to keep the breast meat moist, had after the first 30 minutes, foil on that.
Got a crispy skin, it took me forever to get the temperature up internal. and had to hold the temp down on the breast with a foil shield.
I am glad I didn't stuff the turkey, I would have lost control over the heating, and ended up with a dry bird, and undone stuffing, worst possible scenario.
Ended up losely stuffing the bird with aromatics, lemons, herbs and garlic, very loose.
Result was a crispy skin, and good moist white and dark meat.
Was a lot of effort, with a smaller bird, it would not be worth it, and I'd say, 10-15 pound bird, spatchcock is the way to go. Get larger than that, and you have to roast it I think.
Agree or disagree?
Interested to hear your ideas.
TBS