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On the topic of turkeys, just get into frying:
- Cooks it perfectly, quickly
- Moves the cooking process outside, so you and the guys can throw on a jacket and shoot the shit.
- Frees up the oven for all the great things that can only be baked.
I know it seems dangerous, but so is shooting or driving. Just follow the rules, have a plan, and don’t get cocky.
6 0 ReplyI'd counter that with suggesting sous vide
- Hard to fuck up
- Also frees up the oven (for most of the cook time)
- The equipment is cheaper than the equipment for frying a huge ass bird
- Impossible to burn your house down with hot water
11 0 ReplyAlso a strong option. I sous vide almost every other meat, but how do you finish the turkey?
6 0 ReplyJust chuck it in the oven for ~30 mins at 450°F. Definitely spatchcock tho so it's not in there long enough to dry out.
3 0 ReplyI could see spatchcocking it and throwing it on the grill, but my wife always has big plans for baking and the oven(s) are always busy right up until showtime.
3 0 ReplyStarted butchering and grilling the pieces. A lot less time and a lot better product. Highly, recommend.
This was 4 years ago and I over seasoned but have corrected since then.
6 0 ReplyThat looks awesome
5 0 ReplyPresents well too once cut.
4 0 Reply
My grandpa does that. He also injects the turkey with hot sauce before cooking it. It's awesome
1 0 Reply