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25 lb. Turkzilla; Spatchcock or Cook as Parts


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Posted by Don, Dueling Bubbas on November 22, 2016 at 13:32:25:

In Reply to: 25 lb. Turkey posted by Cork on November 22, 2016 at 12:39:36:

Cork,

That's a pretty good sized bird you've got there. I'd want a paternity test and demand to know where the ostrich was at the time of the fertilization.

Only concern I'd have is getting it through the danger zone (40 F > 140F) in a timely fashion.

Maybe consider spatchcocking (aka "butterflying"; removing back bone and pressing down on breast to flatten out). By splaying it out with the skin side up it will cook faster and pass through the danger zone faster. Also gives you the backbone for making stock.

See link below for how-to spatchcock: http://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html

Could also cut into parts and cook the parts separately. This will actually produce the best results in my opinion... you can pull the breast and wings off when done and leave the thighs and leg on longer until they're ready to come off. Also yields a better smoked bird as the smoke has access to all sides of each individual piece. You also get the backbone and others portions of the carcass for making stock.

Happy Turkzilla,

Don
Dueling Bubbas




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