Cooked a test turkey and decided to try deboning it since I’ve been deboning chickens recently.
The beast: a 12.5# frozen butterball. Took about 30-40 minutes to debone and remove the tendons.
Rested in the fridge overnight to let the skin dry out.
Made an herb butter with Meathead’s Simon & Garfunkel blend.
Sliced down the middle – test 1 got slathered with herb butter. Test 2 got wrapped around herb butter.
Both cooked on the egg with some apple chips at 350*.
The flat piece was done in 40 minutes vs 1:30 for the roast.
Verdict? The roast was much juicier, but the flat piece wasn’t bad by any means.
by DamnRedhead
4 Comments
Technically the turkey lost
Thank you science man, I’m considering trying it myself
I did the same thing today. Wife grabbed a bone-in turkey breast. I deboned it this morning, seasoned it with a homemade poultry blend and trussed it up similar to yours. Ran about 3.5 hrs at 250ish. Pulled when internal got to 167*. Rested covered in the oven for 30 minutes or so in a loaf pan with some butter. Flavor and texture were great. The skin ranged from nothing special to rubber. Will probably remove it next time
Overall we enjoyed this over our typical spatchcock. Deboning was surprisingly easy.
Hats off to you for doing this, good sir.
I am more than happy to spatchcock a bird, but deboning is an effort that I don’t care to try..