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Old 11-30-2014, 03:46 AM
 
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Had a frozen turkey TV dinner , the stuffing was a little dry .........live alone
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Old 11-30-2014, 07:36 AM
 
Location: Oklahoma
6,808 posts, read 6,905,055 times
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This year I spatchcocked a turkey for the first time. I cut away the backbone, then flipped the bird over and broke the breast bone and removed the ribcage. At that point I separated the drumstick/thigh section from the breast/wing section and cooked them in two roasting pans. I was able to let the darker meat cook longer without the white meat drying out. Plus the removed backbone simmered in water while the turkey was cooking gave me broth for using the gravy. It was by far the best turkey I've ever cooked, cooked in a relatively short time, easy to carve, and I plan to do it this way every year.

Butterflied Big Bird (Spatchcocked Turkey) | Award-Winning Paleo Recipes | Nom Nom Paleo®
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Old 11-30-2014, 07:57 AM
 
Location: Wonderland
67,652 posts, read 60,388,195 times
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Greenberg Smoked Turkey here - every year. No cooking required. Refrigerate till the morning of the meal. Take out and allow to get to room temperature. Carve and serve. FABULOUS.

Around here they are a time honored and cherished tradition. The plant is here and they ship nationwide. Many companies around here give Greenberg turkeys to all their employees and people really look forward to that. They are absolutely delicious.

http://www.gobblegobble.com/
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Old 11-30-2014, 08:21 AM
 
19,963 posts, read 30,051,534 times
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Originally Posted by KathrynAragon View Post
Greenberg Smoked Turkey here - every year. No cooking required. Refrigerate till the morning of the meal. Take out and allow to get to room temperature. Carve and serve. FABULOUS.

Around here they are a time honored and cherished tradition. The plant is here and they ship nationwide. Many companies around here give Greenberg turkeys to all their employees and people really look forward to that. They are absolutely delicious.

Greenberg Smoked Turkeys
ive had smoked turkey before and it was very good!!

just remove from fridge, bring to room temp and serve??

that's about as easy as it can get!!

do you put gravy on the smoked turkey?
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Old 11-30-2014, 12:04 PM
 
Location: Canada
6,615 posts, read 6,499,752 times
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Quote:
Originally Posted by aquietpath View Post
This year I spatchcocked a turkey for the first time. I cut away the backbone, then flipped the bird over and broke the breast bone and removed the ribcage. At that point I separated the drumstick/thigh section from the breast/wing section and cooked them in two roasting pans. I was able to let the darker meat cook longer without the white meat drying out. Plus the removed backbone simmered in water while the turkey was cooking gave me broth for using the gravy. It was by far the best turkey I've ever cooked, cooked in a relatively short time, easy to carve, and I plan to do it this way every year.

Butterflied Big Bird (Spatchcocked Turkey) | Award-Winning Paleo Recipes | Nom Nom Paleo®
The Spatchcocked method sounds interesting. What's the purpose other than cooking it quicker?
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Old 11-30-2014, 12:17 PM
Status: "Mistress of finance and foods." (set 27 days ago)
 
Location: Coastal Georgia
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Originally Posted by gouligann View Post
The Spatchcocked method sounds interesting. What's the purpose other than cooking it quicker?
I was wondering that too. It would make sense if you were grilling it.
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Old 11-30-2014, 01:11 PM
 
19,963 posts, read 30,051,534 times
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Originally Posted by gouligann View Post
The Spatchcocked method sounds interesting. What's the purpose other than cooking it quicker?
you get to say the word "spatchcock"

once split it would be tough to stuff



if its less cooking time - perhaps less chance of being dry?
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Old 11-30-2014, 02:03 PM
 
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Stop and Shop fresh turkey, with 3 percent added broth. I washed it, brined it overnight in a salt, sugar, thyme, sage, bay leaf solution. Then rinsed it out/off very, very well. Seasoned it inside and out with garlic powder, paprika, black pepper, and a little thyme. Inserted meat thermometer into thickest part of breast. Roasted it unstuffed breast down on a rack. Started it at 450 for 20 min to kill all surface bacteria. Yeah, the oven got smoky, but I just turned on the fan and kept the oven closed. Then turned oven down to 250 and continued roasting without basting until the the thermometer read just under 175. It took less time than I thought it would. Then let it sit about 20 min before carving.

Fantastic! Very, very moist meat, but definitely cooked all the way through. Just make sure to rinse it very, very well inside and out after brining.

Used pan drippings for basting the stuffing in a lasagna pan, and for gravy.
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Old 11-30-2014, 02:26 PM
 
Location: Massachusetts
4,677 posts, read 3,437,450 times
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Rate  your  thanksgiving  turkey,  what  brand and  how  was  it?-img_127672683755884.jpeg

Ours was 26.8lbs. We bought it from a local farm. It was brined for about 16 hours, slathered with EVOO, and then rubbed with a barbecue inspired rub. I love my bird stuffed but the in laws don't so it was stuffed with onions instead. We roasted it and it came out super juicy. It went over really well.
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Old 11-30-2014, 03:19 PM
 
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I made a fresh 16 lb. Butterball as usual, but due to my very hectic schedule this year, did not plan ahead and failed to do my usual brine. Instead, I simply mixed some dried sage, poultry seasoning, salt, fresh ground black pepper and rubbed it all over the bird, inside as well. I then rubbed a bit of softened butter on the skin. Threw a quartered apple into the cavity as well as an onion. Poured a bit of chicken stock over the bird as well as into the bottom of the pan. Took some fresh sage leaves and stuffed them under the skin over the breast.

Preheated oven to 450, put in the bird and immediately dropped the temperature to 325. Roasted it for approximately 3 hrs 15 mins, basting it every 35-45 mins. Let it rest under foil while baking the stuffing, sweet potatoes etc. which was about 45 - 50 mins.

Everyone declared this to be the best turkey we've ever had... it was incredibly tasty, cooked perfectly and just all around yummy!
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