Phil Perrin
TVWBB Hall of Fame
I’ve been doing a spatchcock turkey for the last few years. Cooks quicker and tastes just as good!
This year, Pammi removed the spine and used it along with some chicken thighs to make a quick broth for her cornbread dressing.
We also let it air dry in the fridge overnight. It made an amazing difference, with extra crispy skin!
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
And here it is with seasoned and with some compound butter under the skin.
I didn’t realize that our fresh herbs had died out with the exception of rosemary, so I used a dried sage dressing mixture that we got from the Savory Spice Shop and used that along with the chopped rosemary. It turned out quite tasty!
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
And onto the kettle. I used some lump I got at a food service store, so I had to light some more after 30 minutes or so. I also added a small piece of cherry for flavor.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
And here it is after an hour and a half. It was almost ready!
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
In another 15 minutes, the breast was at 160* and the thigh was at 180*. Perfect!
And, a rare plated shot! Pammi used the drippings for gravy and it was extra yummy!
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
We gave mom most of the leftovers and took enough for 2 plates and are currently camping in Greensboro.
I’m shutting it down for the season tomorrow in the rain.
Oh well. It’s gotta be done!
Thanks for looking!
This year, Pammi removed the spine and used it along with some chicken thighs to make a quick broth for her cornbread dressing.
We also let it air dry in the fridge overnight. It made an amazing difference, with extra crispy skin!
And here it is with seasoned and with some compound butter under the skin.
I didn’t realize that our fresh herbs had died out with the exception of rosemary, so I used a dried sage dressing mixture that we got from the Savory Spice Shop and used that along with the chopped rosemary. It turned out quite tasty!
And onto the kettle. I used some lump I got at a food service store, so I had to light some more after 30 minutes or so. I also added a small piece of cherry for flavor.
And here it is after an hour and a half. It was almost ready!
In another 15 minutes, the breast was at 160* and the thigh was at 180*. Perfect!
And, a rare plated shot! Pammi used the drippings for gravy and it was extra yummy!
We gave mom most of the leftovers and took enough for 2 plates and are currently camping in Greensboro.
I’m shutting it down for the season tomorrow in the rain.
Oh well. It’s gotta be done!
Thanks for looking!
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