HOME > Chowhound > Home Cooking >

Brining a spatchcocked turkey?

nojunk Nov 18, 2012 11:29 AM

I'm planning to spatchcock my turkey this year. The turkey is my least favorite cooking task for Thanksgiving dinner, since I never feel confident that the bird is evenly done, so I'm going to see if this method helps.

I'm also planning to brine the bird, after the backbone has been removed so it won't take up so much room in the fridge.

I haven't really found any postings about both brining and spatchcocking. Any body have any comments, advise, misgivings, etc.?

Thanks, chowhounders!

  1. Click to Upload a photo (10 MB limit)
  1. C. Hamster RE: nojunk Nov 18, 2012 12:20 PM

    I do it with chickens on the grill all year long.

    Go forth and brine!

    1 Reply
    1. re: C. Hamster
      nojunk RE: C. Hamster Nov 18, 2012 12:53 PM

      thank you! i'm feeling it! I'm going to!

    2. hotoynoodle RE: nojunk Nov 18, 2012 01:02 PM

      i "dry-brine" a spatchcocked turkey now. perfect!

      1 Reply
      1. re: hotoynoodle
        TorontoJo RE: hotoynoodle Nov 18, 2012 01:29 PM

        I dry brine as well. Because it's spatchcocked, it doesn't take up nearly as much room in the fridge, too.

      2. j
        janniecooks RE: nojunk Nov 18, 2012 01:30 PM

        A butterflied turkey will take up a lot more space in the fridge, at least laterally, than a whole turkey. If you're dry brining it won't matter but finding an appropriate container for a wet-brined butterflied turkey might be a challenge.

        2 Replies
        1. re: janniecooks
          biondanonima RE: janniecooks Nov 18, 2012 01:34 PM

          Actually, the spatchcocked turkey takes up way less room - you can just roll it into a tidy little package. If you left it splayed out it would take up a lot of lateral room, but there's no need to do that.

          1. re: biondanonima
            janniecooks RE: biondanonima Nov 18, 2012 01:35 PM

            Of course! Never though of that, great idea. Thanks.

        2. j
          JudiAU RE: nojunk Nov 18, 2012 08:21 PM

          We salt and air dry a la Zuni which I like even better than a wet brine. Easier too.

          Show Hidden Posts