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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.
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 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.
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.
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.
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.
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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