Just throw the bird in a vat of boiling peanut oil and be done with it! Yum!
--- In Avid-L2@yahoogroups.com, Wilson Chao <wilsonchao@...> wrote:
>
> Mark Bittman writes today in the NYTimes about the "2-D" turkey -
> it's partially deboned and flattened:
>
> "A fast, crisp-skinned bird, moist and not overcooked"
>
> "It takes a little work at first, because it's a little more physical
> than other techniques: you have to remove the backbone, flatten the
> breast and dislocate the thigh joints from their sockets."
>
> "The reward is a lovely roasted bird with a not-overcooked breast and
> perfectly done legs; it also cooks in about an hour — yes, you read
> that right: an hour."
>
> http://www.nytimes.com/2012/11/18/magazine/the-2-d-thanksgiving.html
>
> I first tried this technique 3 years ago; pictures here:
>
> https://picasaweb.google.com/111504630157224273132/Turkey2009?authkey=Gv1sRgCMqCib6swYid3AE#
>
> That was a 9.5 lb. turkey, and when spatchcocked it was about 2" high.
> (Unlike Bittman, who flattens the breastbone, I removed it.) It was
> perfectly cooked after 46 minutes in a 450 degree oven.
>
> Good times!
>
>
>
>
>
>
>
> On Thu, Nov 15, 2012 at 9:38 AM, jeffsengpiehl <jeffsengpiehl@...> wrote:
> >
> > http://thechive.files.wordpress.com/2012/11/foodception-food-within-foods-11.jpg?w=920&h=769
>
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