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Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way. [1]
Don’t use a fast-cook method (like deep-frying) with a stuffed turkey. The meat will cook before the stuffing is done, which could make it unsafe to eat. ... Spatchcocked. It may have a funny ...
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 ...
The method also aligns the cooking time for the white and dark meat, so you aren’t desperately trying to keep the breast from drying out while the legs are still undercooked.
There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and the tastes of the people. A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with large cuts of meat, turkey and whole chickens. [2]
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 ...
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 ...
* some pictures of spatchcocked fowl * some history of the word and cooking method * some references —Preceding unsigned comment added by 121.44.44.68 12:31, 24 October 2007 (UTC) Added photo of a spatchcocked chicken. Geoff T C 20:51, 20 August 2009 (UTC)