Guitar Gear Forum

Happy Thanksgiving everyone!

Question, did anyone else's bird have a huge layer of fat on it?

After I removed the legs and trimmed off the breast meat, I was going to remove the wings and thighs. I flipped the bird over and was met with a thick layer of fat all around the thighs.

It was the weirdest and grossest thing ever, because I've never made a turkey in all my 20+ years of cooking where there's a fuckin' fat cap on the bird.

It was a Honeysuckle branded bird, not that I think it makes a difference, but was just curious about you guys.

Nope, we had several perfect birds this year

My two turkeys were fine. I will be barbecuing a duck in a few weeks, and I expect a big fat cap, but that’s because it’s a duck, not a turkey.

Yeah, I’m stumped

I did a 14lb bird this year, and while it wasn't as bad as yours sounds, I had more back fat on mine than usual. I spatchcocked it, skipped the brining, and stuck it in the smoker upside down, so the fat would render out over & into the bird. Came out perfect, maybe the best one I've ever made. Removing the backbone and flattening it made it cook FAST too. Did 275 degrees for like 4 hours. Normal method would have meant smoking it for like 7 hours.

andvari7 wrote:My two turkeys were fine. I will be barbecuing a duck in a few weeks, and I expect a big fat cap, but that’s because it’s a duck, not a turkey.

Yeah, I’m stumped

Our duck didn't even have a ton of fat on it. Deep fried that one and it was great

Loop Bizkit wrote:I did a 14lb bird this year, and while it wasn't as bad as yours sounds, I had more back fat on mine than usual. I spatchcocked it, skipped the brining, and stuck it in the smoker upside down, so the fat would render out over & into the bird. Came out perfect, maybe the best one I've ever made. Removing the backbone and flattening it made it cook FAST too. Did 275 degrees for like 4 hours. Normal method would have meant smoking it for like 7 hours.

Spatchcocking is the only way I will ever make a turkey again, except for deep frying. Sous vide a spatchcocked turkey, after dry brining and seasoning, and you’ll have the juiciest turkey imaginable. 155 for 8-10 hours, The skin will be hopelessly flaccid, but the meat will be perfect.

Nope. 25lb bird this year and it was awesome.