Friday, November 28, 2014

Turkey made easy

Another Thanksgiving said and done and another bird or 2 spatchcocked and cooked in an hour or so.

The night before I cut the backbone from 2 thawed birds and applied a lot of pressure to the breast till I heard a satisfying crack. I sprinkled both birds with salt (like a snow fall) and covered them overnight in the fridge. The next morning the salt was gone and I left the birds uncovered to dry the skin. Once done, a pre heated 400 degree oven cooked them in a little more than a hour or so. These birds had no pop up timer thank goodness so I place a remote thermometer in the thickest part of the breast and set it at 160. Perfection as you can see. A lovely golden brown, tender juicy meat and a few drippings to add to my Tyler Florence Gravy I had made ahead of time (elswhere on the blog and worth a look. Best gravy ever). So tasty.

Here's an interesting fact, while the breast of the finished bird reached about 165, the thighs registered 173, crazy huh? All cooked to a delight.

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