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Real Quich Spatchcock Turkey Breast Question

danv23
danv23 Posts: 957
in Poultry
Hey all, should I take the bird breasts (bone in) out of the fridge and let sit on the counter for an hour or should it be from the fridge to the 375 direct high in the dome set-up.  Thanks!

The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

Cumming, GA

Eggs - XL, L, Small

Gasser - Blaze 5 Burner

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Comments

  • NDG
    NDG Posts: 2,432
    In my opinion . . . either way is fine.  As long as your cooking to Internal Temp instead of time . . . 
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • danv23
    danv23 Posts: 957
    You betcha.  Out at 155 for the carryover cook to 165.  I remember on my last one the heat from the direct method really does a lot of carryover cooking.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

    · Share on FacebookShare on Twitter
  • danv23
    danv23 Posts: 957
    There she is - waiting...


    image

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

    · Share on FacebookShare on Twitter
  • Zmokin
    Zmokin Posts: 1,938
    Am I missing something?

    I thought spatchcock was a method of laying out a whole bird.

    How can just the breast be spatchcocked?

    Can I spatchcock hindquarters?
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • danv23
    danv23 Posts: 957
    edited January 2015
    For the turkey breast, I cut away the rib cage all the way to the breast meat so that it lays flat.  I find that part completely useless, so away it goes.



    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

    · Share on FacebookShare on Twitter

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