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Spatchcock vs. Traditional Roast?

coastalegg
coastalegg Posts: 22
in Poultry
Been reading about a lot of folks having great success with traditional roast (longer, lower, non-spatchcocked) on their eggs. I have had good success with spatchcocked turkey's but was wondering if it's worth trying the more traditional approach? Any opinions appreciated.
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Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    If you have spatchcocked dialed in, there really isn't any advantage to go whole round bird. You can get a Norman Rockwell worthy presentation with a round bird, but I think a spatchcocked bird on a platter has just as much eye appeal.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • fishlessman
    fishlessman Posts: 33,537
    im all about the gravy, hard to beat the mad max gravy
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • coastalegg
    coastalegg Posts: 22
    I hear you about the gravy. Read some strong comments on that.
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  • fishlessman
    fishlessman Posts: 33,537
    the best of both worlds is to freeze the gravy from a madmax cook and use it for a later spatch cook, i can get enough gravey from one cook to last 2 more and it freezes really well
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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