Butterfly Turkey?

Discussion in 'The Fire Hydrant' started by ACooper, Nov 19, 2012.

  1. ACooper

    ACooper Moderator

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    Anyone cooked a turkey this way?

    [​IMG]

    I am really thinking about trying it this year! Looks easy enough to cut the back bone out and lay it flat........cuts the cooking time in 1/2, which of course means less time in the oven to dry out the meat!

    If you've cooked it this way, or just eaten one that someone else cooked this way....please chime in and let me know! TIA!
     
  2. Saeleofu

    Saeleofu Active Member

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    I never have...never even occurred to me. I would be afraid of it drying out, though.
     
  3. ACooper

    ACooper Moderator

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    *supposedly* less time in the oven = less time to dry out. Instead of 3-4 hours, it only takes 1 1/2 - 2, but IDK.

    You can still prep as you normally would, soak in brine, use a seasoning rub, use a cooking bag, baste with butter.....just however you would normally cook your turkey.

    I'm a bit nervous to try it for the first time on THANKSGIVING! LOL....major turkey day...sort of like getting a hair cut right before your wedding, if something goes wrong you're screwed :lol-sign:
     
  4. Psyfalcon

    Psyfalcon Fishies!

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    Not sure how that could cut the cooking time in half?

    You still have nearly the same mass to heat and the same thickness in the legs which is usually the slowest to cook.
     
  5. ACooper

    ACooper Moderator

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    More surface area to heat at once.........again, this is all supposed because I have no experience, but every recipe I've found for cooking this way is a lot less cooking time. Starting out higher (around 425, then dropping to 350 after an hour or so)

    Imagine making a ball of hamburger in the oven verses a flat patty....It's not really the mass, but the ability to reach the center with heat.
     
  6. ~Dixie's_Mom~

    ~Dixie's_Mom~ ♥Chloe & Violet♥

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    Sounds like a good idea to me! Let us know how it turns out if you end up trying it!
     
  7. BlackPuppy

    BlackPuppy Owned by Belgians

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    I have done that with chickens because it cooks faster. Also, with cornish game hens.
     
  8. JessLough

    JessLough Love My Mutt

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    We cook it like that ever year as log as I can remember. Though we cook it low and slow, so our 12-15lb turkey takes about 5 hours plus an hour of rest.
     
  9. Saeleofu

    Saeleofu Active Member

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    But a ball of hamburger isn't hollow. A turkey is (mostly).
     
  10. ACooper

    ACooper Moderator

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    true, but it still takes the heat quite awhile to penatrate to the center of the turkey.....or even the legs that are tucked up by the turkey.

    All I know is 'they' say more exposed surface = faster cooking time.

    And Jess......WOW........12-15lbs and 5 hours? My regular turkey doesn't take that long.......how is it not dried out? :eek:
     
  11. JessLough

    JessLough Love My Mutt

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    Low and slow ;)

    I could be off on the weight. It's been nearly 6 years since I've eaten meat so I haven't had to go get it or order it :p
     
  12. Saeleofu

    Saeleofu Active Member

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    Exactly this. Our turkey is never dry. We do get a big 20+ pound turkey, but it's in the oven for around 8 hours. Always super moist and tasty. We also DO NOT get Butterballs...the only time we had dry turkey, it was a butterball. Ew. We get generic from I think Dillon's.
     
  13. JessLough

    JessLough Love My Mutt

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    Oh yah, we also get fresh turkeys from the local butcher rather than frozen from a grocery store, which I'm sure helps.
     
  14. Lyzelle

    Lyzelle New Member

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    Low and slow. OR Super high, then turn the oven off. I flip the birds breast down at first and cover completely with foil, then flip them last hour or so for a crispy skin. Keeps the breast from getting dried out. Also, butter. Tons of butter, placed between skin and meat.

    Never removed the backbone before, though, and I'm not cooking a turkey this year because I couldn't find a small enough one. I'm sure Zander would have loved that method.

    If you like super crunchy skin, baste with coconut milk/oil/however you like it. Caramelizes the skin to sweet crunchy perfection, creates a barrier and seals in the moisture in the breast and meat. Mmmm. You can do that on pigs, too.
     
  15. Renee750il

    Renee750il Felurian

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    I haven't tried that, but I've never run into a BAD idea from BonAppetit :)
     
  16. Gempress

    Gempress Walks into Mordor

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    Never done it, but don't see why it wouldn't work. I personally wouldn't do it, but that's because I LOVE stuffing cooked in the turkey. You can't beat it for flavor.

    Randomly, I've never had a problem with dry turkey. I roast it the traditional way at 325 degrees. For doneness, I always go by a meat thermometer or the "wiggle test": I wiggle a leg or wing, and if it is tender and starts coming apart, turkey's done.

    I found if you go by those pre-inserted, pop-up plastic thingies, you're much more likely to end up with an overcooked, dry bird.
     
  17. Renee750il

    Renee750il Felurian

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    I've found that cooking meat in a convection oven seals in the moisture.
     
  18. Kilter

    Kilter New Member

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    I've done chicken that way, works great on the grill. For turkey, haven't done that but hey might try it sometime. I prefer stuffing cooked separate and crispy anyway.
     
  19. blue

    blue Jerk.

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    Very tempted to try this on my parents grill now as I get to cook the turkey this year.
     
  20. spiffy

    spiffy New Member

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    Haven't tried it yet but you have given me an idea. Have to try it next time I have turkey. Hope it turns out well.
     

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