Early Thanksgiving

We had our thanksgiving dinner today so we wouldn't have to deal with leftovers as we are leaving the day after thanksgiving. We spatchcocked the turkey and I wanted everyone to know that it is the best way to cook a turkey and the best tasting I have ever had. It was turkey with fenell and orange and it cooked in under 2 hrs. for a 13 lb. bird.

This when we thought it was done but we had to  go an additinal 30min.

Nice looking bird!

Happy Thanksgiving 

John, Thank you for sharing. After watching a few spatchcock videos this evening, I definitely want to try it this Thanksgiving.

That would certainly cut down on MY cooking time!  By about 1/2!

I've already cooked 3 turkeys.  (Did a fantastic turkey stew for a VERY full class on Saturday.  They loved it.)  I've got plenty in the freezer now for when we want it!

Last night I spatchcocked the turkey! Can't wait to see how it turns out when I roast it today. I removed the long breast bone (?) which may make it harder to filet the breasts. Live and learn. Thanks, John, for sharing.

It worked out great and again it was the best I have had. The directions said that after you put on the salt mixture (brown sugar, fennel, orange zest and salt) you put it in the refrig. uncovered for 6 to 18 hours. We did it for 7 hours and the orange was noticeable but the fennel was faint. I was suppose to use aniseed so maybe I should have used more fennel for more flavor. I also wonder what would have happened if I brined it the full 18 hours but maybe if we do one Christmas I will use the the right stuff and brine it longer to see the difference. Sanderson did you cook yours on top of carrots, celery, and  onion like I did or use something else?

I didn't read this, but this is pretty much what we did to make our turkey fit in our Traeger grill.  It cooked 1 1/2 faster than it was supposed to!!!!!  Fortunately I checked it when I did or we might have had charcoal for dinner.

John,  I put carrots, celery and garlic under the grate.  Forgot about onions.  I rubbed grapeseed oil, salt, pepper and poultry seasoning on the bird.  Carving and slicing was so much easier than a round turkey - no chasing it across the counter!  Some areas tested as high as 170*f when I took it out of the oven but it was all juicy.  Hands down, the best way to roast/grill a turkey.

I wish I had taken a photo but things got chaotic. It was supposed to be at my house, but DDIL was having a rough day with her inflictions, so we told them we would take the dinner to up to their house in Sacramento. Then DH reported the 78 year old neighbor Muslim neighbor lady was too sick to cook for her and her adult son (MS), so I had to make some Kosher stuffing and a small batch of mashed potatoes before we could leave so I could make up two plates plus slices of pumpkin pie for them. And yes, I used the almond tequila in the crust!

audrey.jeanne.roberts wrote:I didn't read this, but this is pretty much what we did to make our turkey fit in our Traeger grill.  It cooked 1 1/2 faster than it was supposed to!!!!!  Fortunately I checked it when I did or we might have had charcoal for dinner.

1 1/2 hours faster (note to self: proofread before posting!!!!!)

Wow! Sanderson, that's lots of work, but what a blessing you were to all who shared your Thanksgiving <3

Yes, it's nice that it's only a 2 1/2 hour drive up 99 so we could transport Thanksgiving to their house. It felt good to share with the neighbors. Gads, she was close to tears. The kids' dad was suppose to eat with us but he stayed in Fresno. This is the first year I wasn't stuffed to death. I made "light" pumpkin pies from the internet that were probably the best PPs I have ever eaten. Therefore, I could also eat a slice of pecan pie without guilt.

I did some googling and finally found out how to do this.  I will have to try splatchcocking with a smaller specimen - chicken or Cornish game hen before next thanksgiving.

Ah, another possible convert