About kenji’s recipes for spatchcocked mayo slathered birds:
https://www.nytimes.com/2022/11/07/dining/thanksgiving-turkey-mayonnaise.html
https://youtu.be/2Sz40WqBg8E?si=TprXm0aNSofwCJKZ
Can I just as well do this on the grill as in the oven? Have people tried? Thanks in advance for any experience or tips…
by zoechowber
2 Comments
Two zone cooking. Preheat to 300-350. Can be lower if you want to smoke. Indirect heat with legs towards fire until breast is at your preferred temp (I do 145). Let rest a bit for some carryover then crisp skin directly over fire. With mayo it will brown/crisp very fast.
Would just be cautious of drippings causing flare ups and burning the bird. But should be great.