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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.
The proof is in the poultry: the Salt and Pepper Spatchcocked Turkey and Sesame-Ginger Spatchcock Turkey are fully cooked after about one hour and 10 minutes in the oven compared to two-plus hours ...
A spatchcocked turkey takes far less time to cook than a whole turkey. A 12-pound turkey that has been spatchcocked will cook in about one hour, whereas a 12-pound whole roast turkey will take ...
Yields: 8-10 servings. Prep Time: 30 mins. Total Time: 3 hours. Ingredients. 1 (12- to 15-lb.) turkey, neck and giblets removed. 1 tbsp. kosher salt. 2 tsp.
In Madras the term is applied to a spatchcock dressed with onions and curry stuff, which is probably the original form. [Riddell says: "Country-captain.—Cut a fowl in pieces; shred an onion small and fry it brown in butter; sprinkle the fowl with fine salt and curry powder and fry it brown; then put it into a stewpan with a pint of soup; stew ...
I have been told by two chefs a spatchcock is a small/young chicken (less than 0.5kg) —Preceding unsigned comment added by 165.228.131.12 06:17, 26 July 2005 (UTC) I also thought this was the case. I used to have them quite often. ~~ —Preceding unsigned comment added by 62.56.87.254 17:09, 27 September 2006 (UTC)
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If you are wet brining your turkey, you will need 4 quarts of water, 1 cup coarse kosher salt, and your aromatics* of choice.Heat 1 quart of water in the microwave until warmed, then add the salt ...