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Splatchcock Turkey

FirePlugDawgFirePlugDawg Posts: 5,480 ✭✭✭✭✭ Graduate
edited November 2019 in DawgNation 5-star Chef Zone

Just a plug to splatchcock the turkey. This means to remove the backbone and (flip it over) push down on the breast to break the breast bone so it lies flat. Cooks more evenly and quickly. Also by removing the backbone can remove the nasty kidneys, which processors don't remove anymore - it seems - personal beef.

Can swing the wings to the breast side, too. Google splatchcock turkey

Bonus: Oyster stuffing was mentioned in another thread - couldn't find it. Turns out my spousal unit wings it. Added to a cornbread stuffing by putting drained oysters (use the juice substituting it for water in equal amounts to the cornbread stuffing base) in the pan when the sweated/sauted onions are ready. Don't overcook, then add them to the cornbread base when the onions are added.

This does not pre-cook the oysters, so do or don't


  • FirePlugDawgFirePlugDawg Posts: 5,480 ✭✭✭✭✭ Graduate

    Quibble. Would splatchcock first before brining in order to fit the turkey into a pot. But 👍️

  • YaleDawgYaleDawg Posts: 7,112 ✭✭✭✭✭ Graduate
    edited November 2019

    Brine with salt, pepper, cumin, and paprika. Stuff with baby red potatoes and 32 ounces of aged sharp cheddar cheese. Crush several bags of red hot cheetos and coat the outside of the turkey before baking at 325 for 4 and a half hours for a 13 pound turkey. Doesn't get better than that.

  • jarred_buckjarred_buck Posts: 958 ✭✭✭✭✭ Graduate

    @FirePlugDawg thanks for the lesson!

    @YaleDawg that sounds amazing!!! I love spicy, but the wife doesn’t. Does it end up being spicy?

  • YaleDawgYaleDawg Posts: 7,112 ✭✭✭✭✭ Graduate

    I don't think it is but everyone is different. If you want it spicy you would need to use the ghost pepper stuffing.

  • FirePlugDawgFirePlugDawg Posts: 5,480 ✭✭✭✭✭ Graduate
    edited November 2019

    You're welcome.

    FYI My brine would be

    1/2 cup Kosher salt and 1/2 cup table sugar

    1 tablespoon sea salt and 1 tablespoon brown sugar (for an extra sumpin sumpin)

    herbs for turkey would be:

    1-2 tablespoon ground coriander and 1-2 tablespoon ground rosemary

    coriander adds "body" and rosemary is traditional for poultry.

    Add about 1/2 of the water - guess - and mix. Then add turkey and rest of the water to cover. If the bird is still cold, no need to refrigerate, else do so or if in doubt, for 2-4 hours. Don't rinse, but drain and use. Bird will be moister and more flavorful.

  • scooterdawgscooterdawg Posts: 3,066 ✭✭✭✭✭ Graduate

    Did a dry brine this year instead of the usual wet and it was the juiciest bird ive cooked probably ever. Just rubbed it with a few tablespoons of kosher salt and let it sit in the fridge for 24 hours.

  • UGA4LifeUGA4Life Posts: 930 ✭✭✭✭✭ Graduate

    I had intentions of smoking a turkey for Thanksgiving, but ended up not doing it.

  • FirePlugDawgFirePlugDawg Posts: 5,480 ✭✭✭✭✭ Graduate

    Feedback: My (wife's) splatchcock turkey was very moist and was done when the popper popped. (I did not brine but would recommend it. I thought of splatchcocking at the last minute.)

  • gator1geargator1gear Posts: 42 ✭✭✭ Junior

    Good eating! I do the same with all poultry even my cornish hens. Makes me wanna fire up the UDS!

  • AnotherDawgAnotherDawg Posts: 6,761 ✭✭✭✭✭ Graduate

    I greatly appreciate when y'all share stuff like this. Looking forward to leftovers today and a little football tomorrow!

  • SoFL_DawgSoFL_Dawg Posts: 11,084 ✭✭✭✭✭ Graduate
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