Mark Twain Posted November 11, 2020 Share Posted November 11, 2020 In this time of lockdowns, contested elections, and general uncertainly, an annual question looms large — how you gonna brine and cook that bird? Bonus points will be given for using “spatchcock” creatively in a sentence. Be forewarned that any mention of a frankenbird, be it a turducken or any such monster, will cause certain members (myself included) to simultaneously vomit and achieve full release. 1 Quote Link to comment Share on other sites More sharing options...
fuzzy_bricks Posted November 11, 2020 Share Posted November 11, 2020 1 1 Quote Link to comment Share on other sites More sharing options...
TheOrcKing Posted November 12, 2020 Share Posted November 12, 2020 11 hours ago, Mark Twain said: Bonus points will be given for using “spatchcock” creatively in a sentence. ....Is that an offshoot of "Spotted Dick"? 11 hours ago, Mark Twain said: to simultaneously vomit and achieve full release. I believe you forgot to say "Giggity". 8 hours ago, fuzzy_bricks said: Yo, Cthulhu Fhtagn. 1 Quote Link to comment Share on other sites More sharing options...
Mark Twain Posted November 12, 2020 Author Share Posted November 12, 2020 Yo, Cthulhu Fhtagn. Spatchcocking is taking the back bone out of a chicken, Predator style, then splaying the bird open so more skin gets crispy. I guess it could also be sexy. . . If perfectly crisped skin is your thing. 1 Quote Link to comment Share on other sites More sharing options...
$20 on joe vs dan Posted November 12, 2020 Share Posted November 12, 2020 my favorite Thanksgiving Turkey recipe... Fresh steamed Dungeness crab with a honey baked ham. Quote Link to comment Share on other sites More sharing options...
brickvoyeur Posted November 12, 2020 Share Posted November 12, 2020 Slather the turkey in butter and spices Cook uncovered at 500° for an hour (this kills the bacteria that exists on the skin, and seals the bird) Remove turkey from the oven, cover in foil, put back in the oven at 225° until done (usually 12-16 hours) You won't have to baste the turkey, as the skin was sealed during the first hour. So outside of taking it out of the oven to foil it.... it's completely hands off. I make a turkey each month, and this is both the best and easiest way to cook it. The longer you leave it in, the more tender and juicy the meat is. Looking forward to going to Walmart the weekend after Thanksgiving and grabbing a cartfull of half priced turkeys to put in the deep freezer for the next year. 1 Quote Link to comment Share on other sites More sharing options...
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