Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking What's cooking?

The site I read said to take the stuffing tray out about half way through, so the stuffing does't burn. I like the idea of the drippings falling into the stuffing. But I suppose you could catch it and later make gravy with it.

I confess I use various meat bases all the time: Beef base to make gravy for loco moko, chicken base in soups, ham base for split pea soup, etc. Fooling around with the organs and bones seems like too much trouble.

Okay. I think I saw that one while I was looking at recipes and the drippings falling on the stuffing certainly sounds tasty.
I use those meat bases too, but I like boiling up some bones and guts and fat trimmings with aromatic veggies. I generally use the bouillon cubes instead of salt when I do that.

Thank you Greger. I have taken a deep breath--even if my fists are clenched. I have exhailed.

We are looking forward to our feast tomorrow. No hard feelings anywhere.

I even gave my dog Aggie a flea bath. So far she isn’t scratching. It was very bad before that. All and all its good.

Salud everyone!

I have never heard of it as a hangover remedy! It has just been a family tradition for us since I was a little girl. My dad told me that his mother(in China) used to make this several times a year. And my daughter's Filipino family makes something similar, but I cannot remember the Tagalog name for it. My grandson has already been introduced to both the Chinese version and the Filipino version at 6 months old!

I hope that everyone's Thanksgiving feasts come out yummy!

The spatchcocked turkey is amazing. The white meat is not just moist but actually juicy. You can pull both halves of the breast off the carcass and slice them into steaks. Everyone at the table agreed it was the best turkey they'd ever eaten.
I was a little leery of cooking it at 450 degrees so I did it at 400 instead.

It was a most excellent feast.

How long did the prep take prior to the cooking?

Just a few minutes, I've got a pretty good pair of poultry shears so removing the backbone was no problem. It's really quite simple and I often do it with chickens. I've never removed a wishbone before and it was a little harder to do than I expected but still only took a minute.
Once the backbone is out you just slather the bird with olive oil then salt and pepper it. I used Tony Chachere's Cajun seasoning on the meat side and freshly ground black pepper and pink Himalayan salt on the skin. While I was chopping the veggies to go under the bird I chopped enough for the stock pot and as soon as the backbone was out I tossed it in the stockpot with the giblets, skin and fat trimmings, the neck, and the parson's nose(tail). I let the bird sit for about an hour before I put it in the oven.
After dinner I made another pot of stock from the bones and drippings.

I'm glad the spatchcocked turkey turned out so well. I think that the next time I make a turkey, I will do this.

BTW, my juk turned very well. My grandson loves it!

It takes a little muscle and a good pair of poultry shears but it cooks in half the time and the end result is truly amazing.