IGX

Dry brined with Kosher salt for 24 hours. Lightly smoked with apple wood on the pellet grill. At 325 on a rack 2 inches above a pan with apple juice, chicken broth, carrots and celery.

Take off heat when the breast temperature is 160, not 170 or 180.

How long do you idiots think a 24 lb spatchcocked and dry brined turkey takes to cook? Ballpark.

Roasted or smoked?

Roasted. Thanks.

Dry Brining will darken some of the meat as it cures, right?

spatchcock And Roasted. 7/10 ThiNk I ned A Better Bird

24lber high quality bird. Spatchcoked and Dry brined 3 days and roasted for about 2 hours to 150 on thermal probe in the breast. Legs were at 165. Outstanding. Very moist and perfectly seasoned. A winner. I would 100% do this again. Might do it for a smaller bird every couple months. Or a leg even more often.

The backbone and giblets etc made a brilliant stock for gravy and dressing. Also from serious eats DOT com.

150 is just right. I used to go 160 for some reason but no more.

158 in the beast was a bit dry. Brining is necessary I think

Serious Eats is legit as hell.

I second that. Kenji is a savage

Anyone know what Kimball is doing these days? He bailed on Cook's a while back.

spatchcocked is right.

But if you're presenting it to family/friends they want Norman Rockwell.

WildGorillaMan wrote: ↑Mon Nov 21, 2016 6:56 pm

nafod wrote:I googled the spatchcocking, and now am pressing my wife to give it a go. Sounds like too much sense.

I do all my roast and grilled chickens that way now too. I was a little nervous about cooking a bigger bird that way but it turned out really well!

Did it this year, and it worked great. My wife had to be forced into it, and was sure I was screwing something up completely as I sawed out the backbone and did CPR to flatten it out.

DikTracy6000 wrote: ↑Mon Nov 21, 2016 1:38 pmwhen I hired her for her first job out of college, her dad came in to meet me, wearing typical farmer duds, he told me in her presence, if she ever gives me any trouble, just put her over your knee.

Was she hot?

DikTracy6000 wrote: ↑Mon Nov 21, 2016 1:38 pmSorry for my thread hi-jack.

What you should be apologizing for is not taking the thread further in this direction.

bennyonesix wrote: ↑Fri Nov 25, 2016 4:28 amAnyone know what Kimball is doing these days? He bailed on Cook's a while back.

Milk Street:
https://www.177milkstreet.com

I picked up for my wife one of those magazine-sized recipe books, that you see in the grocery store, about 8 or 10 bux. She thumbed thru it over a couple days, pronounced it good – I suspect we'll be eating something from it in the near future. She's an excellent cook, and a wide reader of cookbooks; her opinion is worth something.

On the other hand, in October I made a recipe off of one of the weekly emails Milk Street sends out, and either the recipe was terrible or I fucked it up royally. Burmese Chicken. It was way way over-spiced, borderline inedible. Might not be the recipe's fault, I could have made a transcription error, accidentally doubled the amount of turmeric or something.

..

For some reason my reply is not working...

Shapecharge wrote: ↑Mon Nov 27, 2017 9:55 pmFor some reason my reply is not working.

I dodged a bullet, then.

Turdacious wrote: ↑Tue Nov 22, 2016 10:15 pm

Pinky wrote:

johno wrote:

Turdacious wrote: Is there anyone here with a BGE? Maybe one that they got for fathers day?

Turd, you & I have been on IGx from the start. If someone here had a Big Green Egg that they got for Fathers' Day, surely we would have heard about it by now.

I don't even think it's possible for someone to be so lucky as to receive a Big Green Egg on Fathers' Day.

Especially someone with ears so big that he could hear you type that (on the off chance such a person exists).

I have no idea what's going on here...a response of any length won't post.

didn't we put a bunch of money in the pot to fix these problems?

Way fuckin late on this but I do the "Judy Bird". Don't judge the picture on the webpage. Comes out great. Wet brine is kinda gross to me in texture so I like this dry brine style but needs at least 2 days to re-absorb the juices and another night to dry out of the bag. I think goin tits down for the first part of cooking helps too. I have done this and then put rosemary/thyme butter under the skin w/ good luck as well.
http://www.latimes.com/la-fo-saltedturkey-story.html

Either way, very good traditional preparation.

We injected one of ours this year w/ butter/cajun spice mix. it was good... different. I had never thought to spatchcock one which i'm not doing w/ every chicken I buy per advices here. Maybe do one spatchcocked and smoked next year. Thanks!