Butterfly Turket Breast

Discussion in 'Poultry' started by av8tor, Nov 23, 2009.

  1. av8tor

    av8tor Meat Mopper

    I have always loved the results of doing whole chickens in my smoker butterflied and was wondering if the same will hold true to a turkey breast, anyone try it? I am wondering it will be harder to carve laying down flat.
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Never tried that. Maybe someone else has.

    Maybe we can get you an answer.
  3. Interesting theory. I've never tried it but will definitely be following this conversation to see how it comes out.
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have heard of doing it here but they say it for the larger birds. It's like that spatchcock to a chicken but it for a turkey I think.
  5. geek with fire

    geek with fire Master of the Pit OTBS Member

    I debone my turkeys down to the legs and wings. Cook them flat on the drum and they cook evenly and fast. As far as carving goes, it's the only way to fly. Split the 2 breasts and remove from the rest of the biard. Lay flat on a cutting board and carve straight down across the grain.

    Depending on how many people I'm serving, I usually only carve one breast and the dark meat. I save the other breast. Wrap and cool in the fridge and slice thin on the slicer the next day for sammies.

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