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Old 11-19-2012, 02:03 PM
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Default Butterfly Turkey?

Anyone cooked a turkey this way?



I am really thinking about trying it this year! Looks easy enough to cut the back bone out and lay it flat........cuts the cooking time in 1/2, which of course means less time in the oven to dry out the meat!

If you've cooked it this way, or just eaten one that someone else cooked this way....please chime in and let me know! TIA!
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Old 11-19-2012, 02:10 PM
Saeleofu Saeleofu is offline
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I never have...never even occurred to me. I would be afraid of it drying out, though.
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Old 11-19-2012, 02:15 PM
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Quote:
Originally Posted by Saeleofu View Post
I never have...never even occurred to me. I would be afraid of it drying out, though.
*supposedly* less time in the oven = less time to dry out. Instead of 3-4 hours, it only takes 1 1/2 - 2, but IDK.

You can still prep as you normally would, soak in brine, use a seasoning rub, use a cooking bag, baste with butter.....just however you would normally cook your turkey.

I'm a bit nervous to try it for the first time on THANKSGIVING! LOL....major turkey day...sort of like getting a hair cut right before your wedding, if something goes wrong you're screwed
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Old 11-19-2012, 02:25 PM
Psyfalcon Psyfalcon is offline
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Not sure how that could cut the cooking time in half?

You still have nearly the same mass to heat and the same thickness in the legs which is usually the slowest to cook.
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Old 11-19-2012, 02:33 PM
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Quote:
Originally Posted by Psyfalcon View Post
Not sure how that could cut the cooking time in half?

You still have nearly the same mass to heat and the same thickness in the legs which is usually the slowest to cook.
More surface area to heat at once.........again, this is all supposed because I have no experience, but every recipe I've found for cooking this way is a lot less cooking time. Starting out higher (around 425, then dropping to 350 after an hour or so)

Imagine making a ball of hamburger in the oven verses a flat patty....It's not really the mass, but the ability to reach the center with heat.
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Old 11-19-2012, 02:59 PM
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Sounds like a good idea to me! Let us know how it turns out if you end up trying it!
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Old 11-19-2012, 03:17 PM
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I have done that with chickens because it cooks faster. Also, with cornish game hens.
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Old 11-19-2012, 03:23 PM
JessLough JessLough is offline
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We cook it like that ever year as log as I can remember. Though we cook it low and slow, so our 12-15lb turkey takes about 5 hours plus an hour of rest.
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Old 11-19-2012, 03:33 PM
Saeleofu Saeleofu is offline
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Quote:
Imagine making a ball of hamburger in the oven verses a flat patty....It's not really the mass, but the ability to reach the center with heat.
But a ball of hamburger isn't hollow. A turkey is (mostly).
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Old 11-19-2012, 04:08 PM
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Quote:
Originally Posted by Saeleofu View Post
But a ball of hamburger isn't hollow. A turkey is (mostly).
true, but it still takes the heat quite awhile to penatrate to the center of the turkey.....or even the legs that are tucked up by the turkey.

All I know is 'they' say more exposed surface = faster cooking time.

And Jess......WOW........12-15lbs and 5 hours? My regular turkey doesn't take that long.......how is it not dried out?
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