This year I’ll be cooking my first turkey. I have never cooked a turkey before this year. I’ll be using a dry brine and Spatchcocking the turkey. I have no idea if Spatchcocking is a word.
“I have no idea if Spatchcocking is a word.”
I’ve learned how to cook better by using‘s Serious Eats blog and his cookbook The Food Lab. I don’t have the pantry the Food Lab asks for but it has taught me some really cool stuff so that I don’t have to experiment. López-Alt explains the science of how flavor’s and textures are created in food. As well as what happens to the molecules of the ingredients and other science-y stuff. Its something I appreciate because I have a curious mind.
Through López-Alt, I learned how to spatchcock a bird. I tested this on a chicken first using special scissors as requested by López-Alt. The chicken I cooked was my trial run for learning the spatchcock technique and I think I achieved it successfully. My only complaint is that no one warns you that the sound of cracking rib cages may kill you a little bit. Its something I don’t look forward to with the turkey.
“sound of cracking rib cages may kill you a little bit.”
Today I’ll be spatchcocking and using a dry rub the turkey for a three-day dry brine. It’s a 10 lbs turkey because I won’t be feeding too many mouths. The turkey has been thawing in my fridge since Thursday afternoon. It does have a brine so I’ll have to wash it off a little and use less salt for the dry-brine.
I’ll try to post again tomorrow if not later this week. Please leave comments, like, and share. I’m still learning the whole blogging thing and appreciate any feed back.
Thanks for reading!