I did a spatchcocked a turkey on Thanksgiving and was told I had to do it that way every year. I love them because they are never dried out.Bad news for you. You'll be cooking from now on.
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I did a spatchcocked a turkey on Thanksgiving and was told I had to do it that way every year. I love them because they are never dried out.Bad news for you. You'll be cooking from now on.
I'm going to do this today to mine and dry brine, probably throw it on the Rectec Friday or Saturday.I did a spatchcocked a turkey on Thanksgiving and was told I had to do it that way every year. I love them because they are never dried out.
Of I’m going to marinate the bird overnight, I simply use a combination of seasonings in my kitchen cabinets.I'm going to do this today to mine and dry brine, probably throw it on the Rectec Friday or Saturday.
What seasonings do you use? I need some ideas
Yeah, that’s a great way to do it, especially getting it under the skin.When I do mine I mix butter infused garlic, fresh rosemary and time into a paste. I lift the breast skin and rub the paste between the skin and breast meat..Thank me later
You Da Man! Happy Thanksgiving!Yeah, that’s a great way to do it, especially getting it under the skin.
Have them cut them up for you at no charge and the way you want..Gonna have to go grab some of those roasts and cut me some steaks