tag:blogger.com,1999:blog-9030641464702526886.post7162736495537546540..comments2023-07-24T05:33:04.532-04:00Comments on Know Whey: Thanksgiving: Divide and Conquer - Diagonal Split TurkeySuehttp://www.blogger.com/profile/17053049371944241020noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-9030641464702526886.post-76847066822874546202011-11-29T02:57:48.293-05:002011-11-29T02:57:48.293-05:00if use use a wire cooling rack for the breast rath...if use use a wire cooling rack for the breast rather than a roasting rack, would you have enough room to fill the cavity between cooling rack and bird with coarsely chopped vegetables/herbs/fruit/etc? <br /><br />it certainly looks like there would be enough room beneath the breast. as for cooking the thighs, if the purposes is really to have a texture similar to duck confit, do you have any additional suggestions for a rub, or anything to tuck between the legs?<br /><br />i am doing a 'harvest season' get-together with my friends, as everyone has family obligations at the holidays. i plan on cooking our bird like this. thanks.Masonnoreply@blogger.comtag:blogger.com,1999:blog-9030641464702526886.post-71521700634524644342011-11-22T17:53:23.127-05:002011-11-22T17:53:23.127-05:00I've split the turkey by removing the backbone...I've split the turkey by removing the backbone and then flattening the turkey. Place onto a cookie sheet, season with salt and pepper. Place chunks of butter under the skin. Roast in a 450F oven, basting with butter every 15 minutes for 1 1/2 hrs. (12 lb. turkey). Insert the thermometer into the breast, looking for 160 degrees. Remove from oven and let sit for 20 minutes.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9030641464702526886.post-43855521411481601522011-11-11T17:59:04.525-05:002011-11-11T17:59:04.525-05:00I want to try this this Thanksgiving. About how lo...I want to try this this Thanksgiving. About how long total did it take for the legs to be done? And the breast part? Thanks!Sarahhttp://www.google.comnoreply@blogger.comtag:blogger.com,1999:blog-9030641464702526886.post-70859355580482790972010-11-26T20:52:16.726-05:002010-11-26T20:52:16.726-05:00Genius idea! Your turkey looks beautifully :)Genius idea! Your turkey looks beautifully :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9030641464702526886.post-62608036361162156552010-11-23T23:51:52.963-05:002010-11-23T23:51:52.963-05:00Thanks, @Cakelaw and @Sam! @Sam, I think it is ju...Thanks, @Cakelaw and @Sam! @Sam, I think it is just fine to skip the brining with this technique, because controlling the roasting of the breast ensures fork-tender white meat. Yes, you could do this with a sharp knife I'd say. Regards, SueSuehttps://www.blogger.com/profile/17053049371944241020noreply@blogger.comtag:blogger.com,1999:blog-9030641464702526886.post-16068397883178234772010-11-23T22:14:09.726-05:002010-11-23T22:14:09.726-05:00This looks really intriguing. What happens if you ...This looks really intriguing. What happens if you make this without brining it first? Also do you need the shears? Can I do this with a very sharp knife?Samhttp://lunchfortwo.typepad.com/my_weblog/noreply@blogger.comtag:blogger.com,1999:blog-9030641464702526886.post-70890152065608960182010-11-23T16:43:57.098-05:002010-11-23T16:43:57.098-05:00What a magnificent bird, and beautifully presented...What a magnificent bird, and beautifully presented!Cakelawhttps://www.blogger.com/profile/17205068748520541380noreply@blogger.com