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 Alton Brown's Dry-Brined Spatchckocked Turkey

Change Page: < 12 | Showing page 2 of 2, messages 31 to 37 of 37
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lleechef

  • Total Posts: 6259
  • Joined: 3/22/2003
  • Location: Gahanna, OH
Re:Alton Brown's Dry-Brined Spatchckocked Turkey Mon, 11/26/12 6:04 PM (permalink)
Paul,
You did the right thing!  I've had brined, smoked, otherwise done turkeys.  None can compare to my mother's.  She's been cooking turkeys for 55 years, in her old roaster, in the oven, basting it often.  As a chef, I have never eaten better.
 
#31
    brisketboy

    • Total Posts: 1059
    • Joined: 6/11/2007
    • Location: Austin, TX
    Re:Alton Brown's Dry-Brined Spatchckocked Turkey Mon, 11/26/12 6:26 PM (permalink)
    Pigiron, that looks fantastic. Unfortunately we were preempted and had to have an alternative at hand but the next holiday is coming and I am going to do this. Good to know about the drippings.
     
    #32
      mar52

      • Total Posts: 7609
      • Joined: 4/17/2005
      • Location: Marina del Rey, CA
      Re:Alton Brown's Dry-Brined Spatchckocked Turkey Mon, 11/26/12 7:10 PM (permalink)
      Greg, it looks like you need a lesson in carving. 
       
      Sorry to hear you were both sick.  Hope you're both feeling better.
       
      My turkey bone soup is now simmering on the stove after a good roasting in the oven.
       
      #33
        iluvcfood

        • Total Posts: 397
        • Joined: 6/13/2012
        • Location: Sunny, CA
        Re:Alton Brown's Dry-Brined Spatchckocked Turkey Mon, 11/26/12 8:36 PM (permalink)
        Carving a Turkey was never a strong suit of mine! 
         
         
        #34
          mar52

          • Total Posts: 7609
          • Joined: 4/17/2005
          • Location: Marina del Rey, CA
          Re:Alton Brown's Dry-Brined Spatchckocked Turkey Mon, 11/26/12 10:24 PM (permalink)
          The way we do it is first separate the breast from the bird.  Then you slice it.
           
          #35
            CajunKing

            • Total Posts: 6317
            • Joined: 7/6/2006
            • Location: Live at Saint Clair
            • Roadfood Insider
            Re:Alton Brown's Dry-Brined Spatchckocked Turkey Mon, 11/26/12 10:30 PM (permalink)
            iluvcfood


            We had a rather "smallish" Turkey this year (13 lbs.) and this is what's left over...
            Chances are 90% that most everything you see here will get tossed minus enough perhaps for a sandwich or two!?  
            I refuse to eat dark meat so that part for sure will get tossed!
            With both of us being sick as hell on that day our appetites werent the best! :-(



            iluvcfood
             
            Thats look like the makings of some GREAT turkey noodle soup, turkey stock and turkey tetrazini.
             
            #36
              CajunKing

              • Total Posts: 6317
              • Joined: 7/6/2006
              • Location: Live at Saint Clair
              • Roadfood Insider
              Re:Alton Brown's Dry-Brined Spatchckocked Turkey Mon, 11/26/12 10:32 PM (permalink)
              The problem with smoking turkeys...
              THEY ARE TOO DAMN HARD TO ROLL IN THOSE LITTLE PAPERS!
               
              (rimshot please)
               

               
              #37
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