VOY s6e18 “Ashes to Ashes”

  • @ummthatguy@lemmy.worldOP
    link
    fedilink
    English
    616 hours ago

    Having smoked a few turkeys whole, the spatchcock method has been on my list for a while. Once spent the better part of a day to smoke a 23lb bird. Turned out amazing, but if I can more than half the time, totally worth it.

    • NegativeNullM
      link
      fedilink
      416 hours ago

      I smoke a turkey for Thanksgiving every year! By far the best way to do so.

      My current method is using one of these which holds the turkey upright, which greatly helps get the dark meat cooked faster. Beer-can turkey/chicken is similar. It still takes forever, but it turns out well. Spatchcocking might be a nice thing to try.

      My favorite part of smoked turkey is making Turkey Stock, for soup. WAY WAY WAY better than the actual turkey itself.

      • @ummthatguy@lemmy.worldOP
        link
        fedilink
        English
        216 hours ago

        I like it, but with a foul of such enormity that I mentioned, it wouldn’t fit within the confines of my smoker. Barely cleared by a 1/4" laying down. Beer-can chicken is always a winner, though.

        • FuglyDuck
          link
          fedilink
          English
          215 hours ago

          You can break it down into parts And cook them individually/ in batches

          They even easier to cook evenly this way, the the advantage of taking dark meat to the slightly higher temp it prefers.

          It takes some practice to look nice, but it’s a great way to save money on poultry if you’re so inclined.

          Alternatively, if you look for a Capon, they’re a larger chicken (technically a rooster that’s been snipped, so to speak, rather than a hen.) they’re smaller than a turkey and have a somewhat milder turkey-flavor

          These techniques are pretty uniform across birds.

          • @ummthatguy@lemmy.worldOP
            link
            fedilink
            English
            115 hours ago

            A worthwhile consideration. The bird only stays whole for the cook, but is served carved buffet style.