I just did a 17.5 lb. Turkey. brined it for 3 days and roasted on a rack within a pan. Legs hung over the pan a little bit of was done perfectly in 1 hour 50 minutes!!!! white meat was super juicy. thanks for the video!!
Good answer! Correct once an equilibrium is reached, you can't over salt. Most brines however have more salt than the bird needs overall, so the length of time is essential in avoiding too much salt. I guess it largely depends on the brine recipe being used.
Hi Rich, you absolutely can spatchcock a 20lb turkey... the HUGE benefit of that is reducing the cooking time significantly and making for an all-around moist turkey. However, that said, I highly doubt that the large oval aluminum roasting pans will be big enough to spread the turkey out once it's flattened. 20lbs is a pretty big turkey, it will take up quite a bit of space. That's why we generally avoid spatchcocking turkeys for customers unless they are 15lbs or less. But hey, if you think the pan is big enough you don't have much to lose. At worst case scenario you put the bird back into a bird shape and it'll fit. It obviously is not going to stand up like normal, it'll flop a bit, but so long as you can get the meat in the pan you'll be fine.
+Patricia Weaver Yes, definitely! Going smaller is no problem. e.g. spatchcocked chickens are very common, and make for easy barbequing in the summer as well. Going bigger is the problem... once you go above a 15lb turkey, it is hard to find a pan big enough to open the turkey out nice and flat. 10lbs is a perfect size for spatchcocking.
I just did a 17.5 lb. Turkey. brined it for 3 days and roasted on a rack within a pan. Legs hung over the pan a little bit of was done perfectly in 1 hour 50 minutes!!!! white meat was super juicy. thanks for the video!!
+nickdef21 You brined it for 3 days? Was is very salty??
Equilibrium Brine.
Good answer! Correct once an equilibrium is reached, you can't over salt. Most brines however have more salt than the bird needs overall, so the length of time is essential in avoiding too much salt. I guess it largely depends on the brine recipe being used.
Could I spatchcock a 20 lb turkey and use one of the large disposable, wide, oval roasting pans with a rack inside?
Hi Rich, you absolutely can spatchcock a 20lb turkey... the HUGE benefit of that is reducing the cooking time significantly and making for an all-around moist turkey. However, that said, I highly doubt that the large oval aluminum roasting pans will be big enough to spread the turkey out once it's flattened. 20lbs is a pretty big turkey, it will take up quite a bit of space. That's why we generally avoid spatchcocking turkeys for customers unless they are 15lbs or less. But hey, if you think the pan is big enough you don't have much to lose. At worst case scenario you put the bird back into a bird shape and it'll fit. It obviously is not going to stand up like normal, it'll flop a bit, but so long as you can get the meat in the pan you'll be fine.
hello great video the turkey looks yummy. will this method work with a turkey what is under 10 pounds, help
+Patricia Weaver Yes, definitely! Going smaller is no problem. e.g. spatchcocked chickens are very common, and make for easy barbequing in the summer as well. Going bigger is the problem... once you go above a 15lb turkey, it is hard to find a pan big enough to open the turkey out nice and flat. 10lbs is a perfect size for spatchcocking.