Hi Folks...A short time ago, I discovered a new method of cutting poultry...not really spatchcocking, but close. You lose no meat whatsoever with this method (stolen from Gourmet magazine)It's called leaping frog method because that's what the finished product resembles. I've used it with great success on chicken, and since I had a turkey hanging around doing nothing, I thought I'd do a little experiment and see if I could smoke a 12 pound turkey in three hours. Results and qview follow
First, I brined the bird and laid it out on the board breast up and legs facing me. First step is to seperate the legs from the breast...cut down to the joint, but NOT through on both sides, then dislocate the hip joint.
Now...once the legs are dislocated and laid flat you take your poultry shears and cut under the breast up to, but not through the shoulder joint on both sides, then flip the entire breast up and over, and press down firmly to break the keel bone. Then flip the entire bird over, and you have the "leaping frog".
since this post is heavy on qview and I don't want to screw it up...going to complete it in two stages.
First, I brined the bird and laid it out on the board breast up and legs facing me. First step is to seperate the legs from the breast...cut down to the joint, but NOT through on both sides, then dislocate the hip joint.
Now...once the legs are dislocated and laid flat you take your poultry shears and cut under the breast up to, but not through the shoulder joint on both sides, then flip the entire breast up and over, and press down firmly to break the keel bone. Then flip the entire bird over, and you have the "leaping frog".
since this post is heavy on qview and I don't want to screw it up...going to complete it in two stages.
