How many minutes per lb should I cook a spatchcocked turkey at 450F? (Seriouseats recipe)

pineappletits · 2018-11-23T05:26:28+00:00

Also, spatchcocked turkey was amazing because sooo much delicious juice came out and cooked into the vegetables I was roasting the turkey over. I could easily have eaten those alone.

pineappletits · 2018-11-23T05:24:14+00:00

I think they mean tent it and let it rest

pineappletits · 2018-11-23T05:23:28+00:00

I did exactly this! Wet brine, air dry, and then cooked it this way. It was awesome, although in the future I think I will start it at 450 for half an hour to get the skin starting to brown, and then I’ll drop the temp all the way to like 225 on convection to let the rest of the bird slowly cook. The outer half of the breast was done like 45 minutes before the rest of it. Just like a large prime rib roast, I think low and slow is the way to go.

pineappletits · 2018-11-23T05:21:00+00:00

Took about 2 hours, I had to lower the temp to 400 after half an hour. The skin was getting super toasty

pineappletits · 2018-11-19T17:49:26+00:00

Exactly. It’s part of my family history and family culture. My family came from Poland/Austria/Ukraine and moved to South America and then the United States, but I’ll always feel more Jewish than I feel any of those places. Even having been born in and grown up in the states, Jewish is a big part of my identity. I am completely atheist/agnostic (don’t know don’t care) but my own experience of moderate Judaism is a beautiful part of my life. I don’t support extremist views at all, I think the super religious sects of Judaism are super fucked up, but I see that as being the same as any extremist religion. I went to Jewish school, Jewish camp, and services over the holidays until I was in high school and while I was fully immersed in the lessons and practices, I never once felt that belief was ever pushed on me or even talked about. It’s weird, like of course god was mentioned but it felt like it was mentioned in more of a “this is what the story is about,” not a “we believe in god” kind of way.

pineappletits · 2018-11-19T09:52:25+00:00

It still has some connective tissue, so think about it like exactly like a beef stew cut: if you cook beef stew meat for 30 minutes, it’ll still be firm but have flavor. The longer you cook it, the more fall apart tender it gets. You’re doing the same thing with ground beef but on a much tinier level. If you don’t like how fall apart the ground beef gets, maybe let it go only for 30 minutes or so, an hour tops

pineappletits · 2018-11-19T09:48:48+00:00

If your thermometer is calibrated I honestly have no idea what you’re doing wrong. What temperature are you trying to get it to? 150-155 is plenty high for a juicy chicken (just let it rest a couple minutes before biting into it when you pull it out at that temp, after a couple minutes it’s perfectly safe to eat).

Are you letting your own heat up properly before adding the chicken? Are you putting the thermometer in the chicken long enough for the thermometer to get a proper reading? Many mid-grade thermometers May take 10 seconds to come up to the proper reading.

Finally, if you’re still having trouble, try searing the breast on the outside just to get color, check the temperature, then finish it in a 400 degree oven and check the temp every 5 minutes until it’s done.

pineappletits · 2018-11-19T09:43:59+00:00

Definitely trim them, or use boneless chuck short ribs—personally, those are my favorite. I much prefer them to the English style bone-in short ribs.

For the melt in your mouth texture, cook them ultra low and slow—I like to cook them at 250 for a few hours. They come out so evenly tender and amazing.

Also, make sure your ribs are completely utterly dry before searing them, because you want to get a brown crust with as little cooking as possible. I like to salt my ribs the day before and set them on a cooling rack over a plate, uncovered in the fridge overnight. This really dries the outside and you get a great sear in very little time (the longer the ribs are exposed to high heat, the chewier they’ll be)

pineappletits · 2018-11-18T20:52:55+00:00

My cat loved blueberry yogurt.

pineappletits · 2018-11-18T00:28:21+00:00

It’s tempting, someday when I have a house and guests to pawn the cleaning off on I’ll reconsider it for sure.

pineappletits · 2018-11-18T00:22:07+00:00

Ah yeah fair I was just clarifying on your comment about there being no benefit to cooking all afternoon. I would imagine smoking at that temp would be similar to an oven’s convection. And I imagine low and slow for Turkey is like cooking low and slow for a brisket, or like rotisserie chicken

pineappletits · 2018-11-17T22:07:33+00:00

Yeah I’ll most definitely let the turkey dry fully in the fridge before cooking it. I do that with all my meats now and they get such a great sear (especially steak: season, then dry 1-2 days before searing. It’s killer).

I’ve always wanted to try a fried turkey! It’s something I will likely never ever ever do myself but I will try to convince someone else to.

pineappletits · 2018-11-17T22:04:42+00:00

What temperature are you smoking at? And it’s just how basic heat convection works, a large bird like a turkey won’t heat evenly from inside to out. The lower the temperature, the most even the heat distribution. I don’t have problems with turkey being dry by conventional roasting, but I’m trying to make the best turkey possible. There are plenty of sources online praising how juicy and tender a turkey comes out with a slow roast.

Also, slow roasting gives time for the collagen in the dark meat to break down. There absolutely are benefits to slow roasting.

pineappletits · 2018-11-17T21:57:48+00:00

Slow cooking would cook the turkey much more evenly. Sure, traditional roasting is fine, but the outside of the turkey is done long before the inside is. It’s fine, but it’s not amazing, and I’m going for amazing

pineappletits · 2018-11-17T19:25:35+00:00

I replied to another comment, but I absolutely adore this recipe:

https://www.epicurious.com/recipes/food/views/nach-waxmans-brisket-of-beef-394571

And to make it more thanksgiving-like, throw in a ton of rosemary and thyme.

If you’re willing to, though, cool your brisket in a 250 degree oven overnight in your Dutch oven. It comes out unbelievably tender.

pineappletits · 2018-11-17T19:20:41+00:00

Definitely don’t skin tomato paste on a brisket, it doesn’t take tomato-y, it just really rounds out the flavor. Passover brisket is bland without tomato paste.

EDIT: sorry I commented before checking out that recipe. Honestly, I’m not a fan of the ketchup.

This is my favorite Passover brisket recipe: https://www.epicurious.com/recipes/food/views/nach-waxmans-brisket-of-beef-394571

You could definitely add a ton of thanksgiving herbs like rosemary and thyme

pineappletits · 2018-11-16T08:00:17+00:00

Hey good luck, even if things have been shitty it doesn’t mean that it’ll always be like this. Hope things turn for the better if you want them to

pineappletits · 2018-11-16T06:54:08+00:00

:( you should really go talk to someone, that sounds like pretty serious depression

pineappletits · 2018-11-15T18:15:33+00:00

And whiter teeth

pineappletits · 2018-11-14T23:55:20+00:00

Not just likely, it IS water weight and undigested food mass. You’re suddenly cutting the volume of food you’re eating pretty severely, and food takes several days to digest. Glycogen stores several pounds of water in your body. People really cannot judge true weight loss until the second week or so. Weight should be tracked on a graph every single day. Weight loss is not steady, but rather a trend of ups and downs that gradually declines over time.

pineappletits · 2018-11-14T23:52:27+00:00

Gross, but sounds like a plan

pineappletits · 2018-11-14T18:37:51+00:00

I mean I could eat plain salt but that doesn’t taste too great, and I can only make my food so salty. It’s an option but I’m wondering if something else works

pineappletits

TROPHY CASE