Whole Bird Roasting!

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civilsmoker

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Jan 27, 2015
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So just a quick post on roasting whole birds. This was Sundays dinner and I thought I would share..... I have been using the partial back bone removal roasting for some time and I can report it is now a all time function in whole bird roasting in our house now.....

I have found that this is the right amount and is just before the leg section of the back bone. The function is to allow air flow into the bird to optimize the INT of the individual parts..... ie the breast at 160 while the thighs and legs hit 180 ish.... This on is seasoned up with Kinders buttery steakhouse and some sea salt...
IMG_9139.jpeg


I have found that if you take much more backbone (ie for gravy) then the cavity collapse and removes the desired airflow. I also truss the legs just a bit for presentation and to keep them from roasting too fast....
IMG_9140.jpeg


I roast at 335 and this can be increased if time is short but 335 gives a nice smokey tone. I do rotate the bird part the way through to keep even color and cooking...
IMG_9142.jpeg


Bingo, pulled at INT of 160 and 185.....
IMG_9144.jpeg

Forgot the to snap a pic of the plate but this whole bird presentation is a showstopper!
 
As good as that looks we'll let ya pass on a plated pic. Of course....I'm not sure it would have made it to the plate stage in my house.

Jim
 
Nice lookin' squab ya got there! The only time I do whole birds is on the spinner, but maybe I'll give this a shot one day.
 
Interesting approach. I usually do them upright on a stand but can see how this could work better. I will give it a try next time I do a whole bird. Probably work for a turkey bird too.
 
Nice looking bird. I still have one left in freezer from when I did that meatloaf. Hmm.
Many thanks Brain!
As good as that looks we'll let ya pass on a plated pic. Of course....I'm not sure it would have made it to the plate stage in my house.

Jim
Thanks Jim! I can tell you it was a nice looking plate but I was hangry so it got consumed quick.....oh and I'm thinking there was some missing skin on the serving plate.....
Nice lookin' squab ya got there! The only time I do whole birds is on the spinner, but maybe I'll give this a shot one day.
Thanks mr_w! It is worth a try, plus the partial backbone and wing tips help add to the gravy pot as well.
Beautiful . . .
Thanks Winter
Interesting approach. I usually do them upright on a stand but can see how this could work better. I will give it a try next time I do a whole bird. Probably work for a turkey bird too.
Thanks and Yes it works for the big birds! My first experience with doing it was on a 20lber..... Here is a 20lber Norman Rockwell Style.....
NormanRockwell Bird.jpeg
 
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