drallan81
Knows what a fatty is.
- Joined
- Apr 22, 2016
- Location
- Southern MD
Morning all,
I posted a few questions a few days ago regarding turkey frying which go me thinking. Does anyone breakdown their turkey into quarters for cooking? Usually we fry 2 whole and I smoke/roast 2 spatchcock style. But I was thinking this about breaking them down into quarters or thirds this year (whole breast / thigh leg).
Does anyone else do this? Has anyone fried turkey quarters? Because we have so many turkeys we don't do a whole carving ceremony. I usually carve it up well before meal time, so other than everyone looking at the turkeys while/after they cook, everyone is oblivious to it.
Thoughts? I'm thinking this will help with cooking evenly and timing.
FWIW, I usually do a wet-brine variation of Smokin Oakies, this year I got some harvest brine and might do 2 wet and 2 dry.
I posted a few questions a few days ago regarding turkey frying which go me thinking. Does anyone breakdown their turkey into quarters for cooking? Usually we fry 2 whole and I smoke/roast 2 spatchcock style. But I was thinking this about breaking them down into quarters or thirds this year (whole breast / thigh leg).
Does anyone else do this? Has anyone fried turkey quarters? Because we have so many turkeys we don't do a whole carving ceremony. I usually carve it up well before meal time, so other than everyone looking at the turkeys while/after they cook, everyone is oblivious to it.
Thoughts? I'm thinking this will help with cooking evenly and timing.
FWIW, I usually do a wet-brine variation of Smokin Oakies, this year I got some harvest brine and might do 2 wet and 2 dry.