Turkey Lurkey Question

fletcherfam

So I found out that I will be cooking the turkey for the family on the Sunday before Thanksgiving. I have never cooked a turkey before on the egg and after research I am going with the Mickey method. I have two questions related to this:

1. What do you do about stuffing if you spatch the bird? I something from I think VI on doing it in the oven?

2. Has anyone tried a free range/heritage breed? They can be ridiculously expensive, are they worth it?

 

Thanks for the help.

 

JT

Little Steven

Here is a stuffing that works well in the oven or an extra egg.

First make a dark turkey stock (roasted backs and necks, wings and mirepoix)

Then fry sausage onions, celery, garlic and peppers

Herbs, pick 'em. I use thyme, rosemary, sage and parsley (didn't want to sound like Art Garfunkle by saying it the other way)

Chop the herbs and more garlic

Punch holes in an aluminum pan

Make some foil balls and place in another pan

Put some stock in the pan with the foil balls

Mix sausage, dry bread, veg and herbs in, moisten with some stock and clarified butter

Place a couple of turkey wings and necks on top


Put the stuffing pan with the holes on the one with the stock and cover both pans with foil and bake for about three hours at 350*
Remove foil and cook till browned on top

 

Mickey

Wow Steven. Change that bread to cornbread and Merry me please :x

Little Steven

Honest Mick you wouldn't know the difference from a stuffing from a bird

fletcherfam

@Little Steven, that is the one I was thinking about, couldn't remember if it was your or VI. Thanks!

Little Steven

Cheers! Those are the big roasting pans but something doesn't feel right about 3 hours at 350* Just pull the foil off @ 2 hours and check to see how it is. You can add more stock if it's dry.

Mickey

fletcherfam said:

@Little Steven, that is the one I was thinking about, couldn't remember if it was your or VI. Thanks!

Sir VI only posts items picked off the internet posted by others. Egg has ask him to stop saying his food is off his Egg and now his hotdog cooks are on a Weber. Of course it would be Steven.

fletcherfam

You guys ever try a free range or heritage bird?

Little Steven

If you do make sure you brine and inject. They can be a bit tough. More flavor though

Mickey

fletcherfam said:

You guys ever try a free range or heritage bird?

No, sorry. I can't tell any difference in an $.89 to $1.79 bird, but you are at $5.00+  correct?

The others just seem to be fine (IMO).

fletcherfam

Yea free range or heritage birds can run from 3-7 a lb. Considering I am feeding a small army (29 people) and they probably can't tell the difference, I will be going with the store bought.

Mickey

When I do that size I will cook a couple of 12/13 lb birds and extra legs at the same time. This is only about an hour & a half cook (400 direct, raised cook spatchcocked). I like the smaller birds better.

fletcherfam

@Mickey, I had read your previous comments on the way you spatched them and was thinking of following in the same method (2 smaller birds). What do you think you end up with in terms of finished weight of meat? Also how do you keep the other bird warm if you only have one egg (tent with foil?)

 

Thanks for all your help.

Mickey

Lowest setting oven. The oven may be busy with bread so tent foil. Found putting in the ice chest kills the skin. Cut up the first one when both are ready and cut up the second laying on top of the first to heat up.  You just have to be careful of the skin.

Sorry but no idea on cooked weight.

fletcherfam

No problem, thanks again for all the help.

fletcherfam

@Little Steven, so on your stuffing, do you buy extra bird parts to use for the stock and put on top of the stuffing?

Little Steven

Yes the parts are usually cheap up here because of the popularity of parted out breasts. I don't know if that is true down there or if you find that the necks aren't usually in the bird anymore. Necks make the best stock. I usually get a few legs as well and hit them with the cleaver a few times to release more good stuff from the bones. I find a couple of wings and necks is the best for flavouring the dressing.

fletcherfam

ok, thanks.