Frying a spatchcocked turkey?

Dawgtired · November 9

Anyone do this with success and is there any advantage to spatchcocking it if you are deep frying? If so, I guess I’m going to need a basket since the post wouldn’t really work.
THANK YOU!

fishlessman · November 9

Dawgtired said:

Anyone do this with success and is there any advantage to spatchcocking it if you are deep frying? If so, I guess I’m going to need a basket since the post wouldn’t really work.
THANK YOU!

How would you get it in and out of the pot. Keeping it simple is pretty key

kl8ton · November 9

I don't see any advantage spatchcocking before deep frying. As fish eluded to, I feel it complicates things.

Dawgtired · November 9

Thank you for confirming what I was thinking. The only advantage I could think of was being easier to brine it in the fridge.

Ozzie_Isaac · November 10

Try it, just split it completely in half though. Easy to brine and easy in and out. Probably my more even doneness also.

Canugghead · November 11

Leaping frog perhaps? Severe Kermit at the waist, fry double breast and double legs separately so breasts are not overcooked. Put Kermit back together for presentation 😂

Image: https://us.v-cdn.net/5017260/uploads/editor/l6/gwzbnjsbxien.jpg

kl8ton · November 11

Or just Chef Pépin the whole thing and brining and carving is easier!

Canugghead · November 11

kl8ton said:

Or just Chef Pépin the whole thing and brining and carving is easier!

Carving at the table is easier for sure, but deboning the whole gobbler is not a walk in the park unless you are @paqman

Legume · November 11

Keep it whole, dry brine

Botch · November 11

“Severe Kermit” WBAGNFARB.

Canugghead · November 11

Good catch!

fishlessman · November 11

fry it whole, put it on a cutting board, serve it with a cooler full of iced cold beer, let the vultures rip it apart and devour. it aint pretty but i dont think theres a better way

Frying a spatchcocked turkey?

Comments

Categories