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I ended up removing the entire breast bone. Question...

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jls9595
jls9595 Posts: 1,533
in Poultry
I'm cooking my turkey tomorrow and after I spatched it I tried to break the breast bone so it would lay a little more flat. It broke to one side so it was pretty uneven. I just removed the whole sternum. How will this affect my cook? Should I use a rack under the breast to prop it up a bit? Thanks
image
In Manchester, TN
Vol For Life!
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  • Canugghead
    Canugghead Posts: 11,528
    edited November 2014
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    That's interesting, I'm thinking may be propping with few whole potatoes and onions, instead of a rack?  Hopefully they'll help protect the sternum-less breast from cooking too fast?
    canuckland
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  • jls9595
    jls9595 Posts: 1,533
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    sounds good, just put them on the v-rack? I plan on going raised direct.
    In Manchester, TN
    Vol For Life!
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  • paqman
    paqman Posts: 4,670
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    I would go indirect

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Canugghead
    Canugghead Posts: 11,528
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    paqman said:
    I would go indirect
    +1

    You can also add a couple of lemons 
    :D
    image
    canuckland
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  • paqman
    paqman Posts: 4,670
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    Canugghead said:


    paqman said:

    I would go indirect

    +1

    You can also add a couple of lemons 
    :D
    image


    Lol

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • SGH
    SGH Posts: 28,791
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    In my experience and opinion it will cook the very same. The only thing that would affect how it cooks if some of the meat is actually folded over or over lapped. Short of this no problem. You can easily tell if any of the meat is tucked or folded by both looking and secondly feeling it. Now for presentation reasons I might would prop it up, but it will cook just fine. Good luck and Happy Thanksgiving.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • jls9595
    jls9595 Posts: 1,533
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    thanks everyone, I'm going to the store for a lemon in the morning  :D
    In Manchester, TN
    Vol For Life!
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  • Terrebandit
    Terrebandit Posts: 1,750
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    When spatching a turkey, don't you do it just like a chicken? I always remove the breast bone on a spatch chicken.
    Dave - Austin, TX
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  • stemc33
    stemc33 Posts: 3,567
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    Standing by for the results.
    Spatching my turkey was a lot harder than doing a chicken. My shears just wouldn't cut through it. Once I got the backbone out, the breast just broke with a litte pressure. That part of the spatchcock was the easiest. Actually easier than most of the chickens.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Grillmagic
    Grillmagic Posts: 1,600
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    I have broke the breast bone more than once when spatching and removed it because I did, after doing it both ways I now leave the broke breast bone in it because I think there is a little flavor to be had from it, either way you will be fine and it will taste GREAT!

    Charlotte, Michigan XL BGE
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  • grege345
    grege345 Posts: 3,515
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    stemc33 said:
    Standing by for the results.
    Spatching my turkey was a lot harder than doing a chicken. My shears just wouldn't cut through it. Once I got the backbone out, the breast just broke with a litte pressure. That part of the spatchcock was the easiest. Actually easier than most of the chickens.

    Swmbo said it looked like I was giving the turkey CPR when I was trying to break it down.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • stemc33
    stemc33 Posts: 3,567
    edited November 2014
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    grege345 said:


    stemc33 said:

    Standing by for the results.

    Spatching my turkey was a lot harder than doing a chicken. My shears just wouldn't cut through it. Once I got the backbone out, the breast just broke with a litte pressure. That part of the spatchcock was the easiest. Actually easier than most of the chickens.




    Swmbo said it looked like I was giving the turkey CPR when I was trying to break it down.

    Too funny. =))
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Canugghead
    Canugghead Posts: 11,528
    edited November 2014
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    jls9595 said:
    thanks everyone, I'm going to the store for a lemon in the morning  :D
    lemons are for chicken, you should get a small orange?  :D
    canuckland
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