Archive for month: November, 2017
Spatchcock with Breast bone for Approved use by BB
Modernize the Classics for Thanksgiving
A Twist to the Family Favorite
Spatchcock & Grill the Turkey
by Chef Tony Seta
Let’s answer the big question “What is Spatchcock”? —Spatchcocking or Butterflying the Turkey is basically cutting out the backbone & breastbone and laying it out flat skin side up to roast in the oven or cook on the grill. The basic method of preparation is to remove the backbone with a pair of poultry shears or a very sharp knife.
Note: If you are not comfortable with removing the backbone—ask your butcher to remove it for you.
Diagram For removing the Backbone with a knife or with shears (for a turkey 10-14 pounds)
Backbone removed—With a sharp knife cut the cartilage at the middle of the breastbone—then turn the turkey over.
Push the Breast downward to flatten and break the breastbone
Ready for Grilling or Roasting.
When roasting-place the turkey on a sheet pan lined with foil and mirepoix—then topped w/ a Wire rack—Place the turkey on Wire rack
Method of Preparation – Grilling the Spatchcock
Prep the Grill Outdoor Charcoal Grill – Charcoal grilling can give you an amazing flavor when you use the right technique. For tasty results use these instructions:
➢ Prepare charcoal-covered grill by removing cooking grate and opening all vents.
➢ Position drip pan in center of charcoal grate and place 25 to 30 briquettes or 15-20 large pieces of lump charcoal along each side (lengthwise) of drip pan. Do not use lighter fluid to start the charcoal. Burn briquettes until covered with gray ash, about 30 minutes. Place cooking grate in grill over coals.
➢ Prepare the Spatchcock Turkey for grilling
➢ Turn wings back to hold neck skin. Brush or spray entire turkey with cooking or vegetable oil.
➢ Season both sides of the turkey with salt & pepper (being very careful—the turkey is partially boneless & will flop around—do not tear the skin
➢ Place turkey, breast up, on cooking grate over drip pan. Cover grill, leaving vents open.
➢ Add 6 to 8 briquettes or 4-5 pieces of lump charcoal to each side every 45 to 60 minutes or so. Keeping the temperature between 325-340ºF
➢ Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 165° F in breast.
➢ 12 lb. turkeys will take 1 ½ – 2 hours to grill. When done, remove and let stand for 15 minutes before carving.
Prep the Outdoor Gas Grill – Gas grilling is an easy way to get the grilled taste you’re craving. Just follow these simple instructions:
➢ Before turning on grill, lift grate and place drip pan directly on flavorizer bars, ceramic briquettes or lava rocks. Replace grate.
➢ Prepare grill for indirect heat cooking according to owner’s guide. Preheat burners on high for 10 to 15 minutes with lid closed.
➢ Prepare the Spatchcock Turkey for Grilling
➢ Turn wings back to hold neck skin. Brush or spray entire turkey with cooking or vegetable oil.
➢ Turn temperature down to approximately 350° F.
➢ Place Spatchcock turkey, breast up, on cooking grate over drip pan. Close lid and cook with minimal peeking.
➢ Depending on burner arrangement, it may be necessary to turn turkey over, halfway through grilling for even cooking. (The burner temperature under the drip pan may have to lowered if the turkey starts to brown too quickly)
➢ Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 165° F in breast. I like to use a remote thermometer to manage the temperature.
➢ 12 lb. turkeys will take approximately 1 ½ hours to grill. When done, remove and let stand for 15-20 minutes before carving.
Procedure for Oven Roasting:
➢ Pre-heat the oven to 350°
➢ Place the turkey into the pre heated oven
➢ Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 165° F in breast. I like to use a remote thermometer to manage the temperature.
➢ 12 lb. turkeys will take approximately 1 ½ hours to grill. When done, remove and let stand for 15-20 minutes before carving.
Carving the Spatchcock Turkey
1. Cut the legs from the body at the point where the thigh is attached to the breast.
2. Separate the drumstick from the thigh—then carefully remove the thighbone—keeping the thigh meat in tact as much as possible. Keeping the skin side up on the thigh meet—slice the thigh meat into ¼” slices—Repeat for the second leg.
3. Cur the breast in half—Carefully remove the rib bones from the breast—firmly holding the skin side up slice the breast meat into ¼” ½ “ slices—Repeat for the second breast.
4. Arrange on a warm platter
5. Serve With Mango Salsa
Anthony C. Seta C.M.C.
