Spatch the Magic Turkey
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- Sailor Kenshin
- Chuck Wagon
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Spatch the Magic Turkey
We finally did it!
Spatchcocked a turkey, that is. 'Small' frozen Butterball turkeys were on sale, supposed to be 6-9 pounds. Okay. But ours was ten pounds. We got it Tuesday. Took it out last night, tried to spatch it.
It was a titanic battle, and the Turkey almost won, as it was still very, very frozen. Cutting out the backbone, even taking turns with PB… let's just say I sprained a rib. And a back. And not the turkey's.
The bird got rubbed on the bone side with the last of my Bicentennial seasoning, on the front with butter and salt and pepper. Thrown onto this biiig restaurant supply sheet pan with a rack, a cut apple and onion, and some water and sherry.
All the web sites say it takes only 90 minutes for a bird that size. Guess what?
It took only 90 minutes. Maybe the sprains were worth it. And we will be able to laugh at spatching a chicken.
Spatchcocked a turkey, that is. 'Small' frozen Butterball turkeys were on sale, supposed to be 6-9 pounds. Okay. But ours was ten pounds. We got it Tuesday. Took it out last night, tried to spatch it.
It was a titanic battle, and the Turkey almost won, as it was still very, very frozen. Cutting out the backbone, even taking turns with PB… let's just say I sprained a rib. And a back. And not the turkey's.
The bird got rubbed on the bone side with the last of my Bicentennial seasoning, on the front with butter and salt and pepper. Thrown onto this biiig restaurant supply sheet pan with a rack, a cut apple and onion, and some water and sherry.
All the web sites say it takes only 90 minutes for a bird that size. Guess what?
It took only 90 minutes. Maybe the sprains were worth it. And we will be able to laugh at spatching a chicken.
Moink!
- Professor Bunky
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Re: Spatch the Magic Turkey
And it came out very good, too!
So it was worth the effort.
So it was worth the effort.
- OldUsedParts
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Re: Spatch the Magic Turkey
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- bowhnter
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Re: Spatch the Magic Turkey
Alright!
Mike
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
- Rambo
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Re: Spatch the Magic Turkey
In the oven?
- spacetrucker
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Re: Spatch the Magic Turkey
looks great!!
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- Sailor Kenshin
- Chuck Wagon
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Re: Spatch the Magic Turkey
Rambo wrote:In the oven?
Yup. Our oven has hot spots (as I suspect they all do), so we kept rotating the thing. And changing the heat level, since some parts were browning faster than others.
Thanks, everyone. There were air fryer crispy potatoes on the side. Never doing those any other way, either. I totally foundered myself.
Moink!
- OldUsedParts
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Re: Spatch the Magic Turkey
Could you share to Recipe on the Taters?
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- k.a.m.
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Re: Spatch the Magic Turkey
Congratulations y'all! The turkey looks wonderful!!!
- Sailor Kenshin
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Re: Spatch the Magic Turkey
OldUsedParts wrote:Could you share to Recipe on the Taters?
Sure, but it's not really a recipe… it's a method. Sounds complicated but really isn't.
We prepped the night before, but if you can handle hot potstoes, you don't have to do the overnight thing.
Take 3 or 4 small/medium potatoes, wash, then boil in their jackets until partway done (abt. 10 min). Remove, let cool, cover, and refrigerate. When you want to air fry them, cut them in smallish cubes (you can cube them bigger but it will take longer). You can peel them first if you want to; we did.
Put the cut taters in a large-ish bowl. Chop as much onion as you want; we used about half a small one and rough-cut it. Add this to the bowl.
Season to taste and stir. Now add as much olive (or other) oil as it takes to moisten the tater/onyawn mix (couple TB maybe) and season again. We used a Cajun seasoning mix. You could use whatever you want.
Dump the tater mix into the air fryer basket. Set it at the 'fries' setting. Not knowing how long this would take, we opened the fryer drawer and shook the taters every five minutes or so. It took around ten minutes to finish. (Wasn't paying close attention because fiddling with turkey at same time).
Previously we did this in the oven with bigger potato chunks, and it took 45 minutes or so, at 450° for ten minutes, then turned down to 400° and stirred every fifteen. This is MUCH easier. And better.
It was our first time doing the tayer/onyawn mix in the air fryer so it's not yet down to a science. Hope it wasn't totally confusing.
Moink!
- OldUsedParts
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Re: Spatch the Magic Turkey
thanks, Mam
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- OldUsedParts
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Re: Spatch the Magic Turkey
thanks, Mam
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Sailor Kenshin
- Chuck Wagon
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Re: Spatch the Magic Turkey
Update here.
The tater 'recipe' was from some show Emeril Lagasse had. It was with raw tater chunks and big onyawn chunks. I've never been able to find it online so I had been doing it from memory.
We did bigger parboiled chunks in the air fryer just now. 12 minutes, 400°. Shaking every five. What I found is the onions will burn, even cut big, so it's best to leave them out and only add them during the last five or so.
In fryer:
Plated:
Tasted good anyway.
The tater 'recipe' was from some show Emeril Lagasse had. It was with raw tater chunks and big onyawn chunks. I've never been able to find it online so I had been doing it from memory.
We did bigger parboiled chunks in the air fryer just now. 12 minutes, 400°. Shaking every five. What I found is the onions will burn, even cut big, so it's best to leave them out and only add them during the last five or so.
In fryer:
Plated:
Tasted good anyway.
Moink!
- spacetrucker
- Chuck Wagon
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Re: Spatch the Magic Turkey
great looking plate!!
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
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