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Spatchcocking the bird is a time-saving approach to roast turkey that any busy holiday cook will appreciate for the oven time it frees up, compared to a traditional whole roast turkey. The method ...
Spatchcocking is a butchery technique where you remove the backbone of a bird like a turkey or chicken, and then push down on the breastplate until the bird lies flat. You can simply ask your ...
Place the whole turkey on a cutting board with the breast-side down. Then, locate the backbone along the center of the bird. Starting at the tail, use a sharp pair of kitchen shears to cut ...
Turkey with backbone removed in preparation for spatchcocking Spatchcocked turkey. Poultry is often butterflied. Butterflying makes poultry easier to grill [3] or pan-broil. [4] The more specific term spatchcocking refers to a variation on butterflying that also removes the backbone and possibly the sternum, typically from a smaller bird.
Pat the turkey completely dry with paper towels and rub with ¼ cup of the oil. Season the whole bird thoroughly with the seasoning blend. Tuck the wings behind the back and place the turkey on ...
Think of spatchcocking as turning a 3D turkey into a 2D one. ... Greg DuPree Our Dry-Brined Spatchcocked Turkey recipe calls for seasoning the bird with about 3 1/2 tablespoons of salt.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Learn how to spatchcock a turkey right here with a few simple steps. On Thanksgiving this year, try cooking your turkey in a new, impressive way! Learn how to spatchcock a turkey right here with a ...