Re: [Avid-L2] it's that time of year...

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@yahoo.com> wrote:
>
> http://thechive.files.wordpress.com/2012/11/foodception-food-within-foods-11.jpg?w=920&h=769


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