On Tue, 24 Nov 2015 11:23:41 -0500, Brooklyn1
> wrote:

>On Mon, 23 Nov 2015 16:34:12 -0700, Hidalgo > wrote:
>
>>sf wrote:
>>> On Mon, 23 Nov 2015 09:53:57 -0800 (PST),
>>> wrote:
>>>
>>>> The pop-up timer article made the point that by the time the dark meat
>>>> is thoroughly cooked, the breast meat is dry.
>>>> One suggestion I read once, to get all the meat cooked to a safe
>>>> temperature at the same time, was to provide a freezing jacket to
>>>> cover the breast, as the rest of the bird comes up to room temperature.
>>>>
>>>> Anybody ever try something like this, or do they have their own
>>>> solutions? I am not going to dismantle the bird and roast the parts
>>>> separately.
>>>
>>> Spatchcock it and light & dark will cook at the same time. I've used
>>> that method many times and last year was the latest. The best part of
>>> spatchocking is you also have the backbone to make turkey stock for
>>> your gravy.
>>>
>>That's a really good tip!
>
>Only a kitchen moroon wants bitter spinal fluid stock... I toss
>poultry backbones out for the crows.
"> You are reaping what you sowed by feeding known trolls, dearie"

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