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24d ā¢ Featured Recipes
š¦ Thinking About Spatchcocking Your Turkey This Year?
Let Big Poppa walk you through why this might be your new favorite Thanksgiving move. Most folks tackle a whole turkey the traditional wayā¦ and then wonder why the breast is dry, the legs arenāt done, and the gravy tastes like sadness. But spatchcocking? Thatās the pitmaster cheat code.
Whatās Spatchcocking?
Itās simple: remove the backbone so the turkey can lay flat. Why does that matter? Because when the bird cooks evenly, you look like a genius.
Why Spatchcock a Turkey?
Because you want:
š„ Faster cook time ā no more 6-hour hostage situation.
š„ Even cooking ā breast and legs finish at the same time.
š„ Juicier meat ā no more dry slices at the table.
š„ Better gravy ā all those drippings? Concentrated flavor gold.
Big Poppaās Spatchcock Turkey Method (Real BBQ. Real Results.)
- Grab a cast iron skillet. Make a veggie bed of onions, carrots, and celeryāthis is your flavor foundation and your gravy starter.
- Cut up your turkey & lay it on the veggies. Spatchcock it and arrange the pieces so everything cooks evenly.
- Use mayo as your binder. Trust usāit wonāt taste like mayo. It helps the seasoning stick and gets that skin crispier than your auntās holiday opinions.
- Season generously with Desert Gold. This is where the magic happens. Desert Gold + turkey is a match made in smoker heaven.
- Pour in chicken broth. Keeps things moist and gives you a gravy base youāll brag about.
- Smoke at your preferred temp. Cook until the breasts hit 160Ā°F internal. Rest, carve, devour.
This is one of those cooks that makes people say, āYou did WHAT to that turkey?!"
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š¦ Thinking About Spatchcocking Your Turkey This Year?
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