Similar to other landfowl (turkey, grouse, etc.), the meat is more nuanced & flavorful than the poultry many are accustomed to, and can often be compared to that of a lean duck or even goose.
Also, if you’re cooking any meat “well done”, you’re destroying it. If you “prefer” it that way, you’re a gawdamned idiot. 🤌🏽
I ended up stumbling into an amazing way to cook turkey this year after we decided we didn’t want to get up early enough to cook it the way we normally would. Instead, we decided it would be better to carve up the raw bird into smaller pieces and cook it over a wood fire. Did the carving the day before, seasoned it with salt, pepper, and a bit of sugar.
It sounds like the term you’re looking for is “spatchcock”, and one of my heavy lifters. My man Alton’s the Bill Nye of badass cookin’ w/ SCIENCE!, NGL.
Aside, one of the most cost effective ways to dish up fancy AF, for as little cost or effort as possible: spatchcock game hens, marinate 12-24hrs, pan sear/grill with fresh herbs (seasonal pairings that are widely available locally [store or wild/farm], for example, fall: pepitas, sumac, marjoram; winter: celeriac, rosemary, root veg, alliums; spring: spruce tips, sage [overdone, IMHO😅), mint; summer: culantro, dill, tarragon, etc.)
No, I didn’t just cut it open. I cut it apart. Drumstick here, wing there, breast meat, small bits because I’m bad at doing the proper cuts. The closest I came to marinating was just tossing it in some salt and pepper for seasoning and sugar for color. Never heard of culantro before, but from the sounds of it, it seems like just a stronger, probably soapier version of cilantro. I’ll skip that.
Bruh you misunderstood, don’t gaslight. They didn’t spatchcock their bird, they broke it down/butchered it into individual pieces, dry brined it, and roasted it
Broder, don’t white knight at windmills. They didn’t read the article and posted a wild guess (incorrect) as justification for a glibly ignorant opinion.
Also, broke down/butchered is an approximation, sure, but “adding salt & pepper” to said carrion pile is as much “dry brining” as “soaking” isn’t sex.
Don’t blame the ingredients for the chef’s shite skills. I have converted diehard-but-curious vegetarians with turkey alone. I’m sorry your experience has been wholly negative, and I genuinely wish you better luck in the future. 🧑🏼🍳
You just get a lot of people who cook turkey exactly once per year, don’t do a particularly good job, and then ruin everybody’s expectations of the bird.
Plus or minus turkey lunch meat, which is usually mediocre at best.
mmm i started buying fresh cut turkey deli meat, changed my game. i switch between Cajun Turkey and sun dried tomato. pair it with Amish mayo/mustard. so good
Is pheasant actually tasty?
Similar to other landfowl (turkey, grouse, etc.), the meat is more nuanced & flavorful than the poultry many are accustomed to, and can often be compared to that of a lean duck or even goose.
Also, if you’re cooking any meat “well done”, you’re destroying it. If you “prefer” it that way, you’re a gawdamned idiot. 🤌🏽
Bro eats medium rare chicken???
Are you so blithely naive that you think that, across all of reality itself, cooking temps are either “well done” or “medium rare”? 🥲
You mean unlike other land fowl? Duck and goose is delicious. Turkey not so much.
I ended up stumbling into an amazing way to cook turkey this year after we decided we didn’t want to get up early enough to cook it the way we normally would. Instead, we decided it would be better to carve up the raw bird into smaller pieces and cook it over a wood fire. Did the carving the day before, seasoned it with salt, pepper, and a bit of sugar.
It sounds like the term you’re looking for is “spatchcock”, and one of my heavy lifters. My man Alton’s the Bill Nye of badass cookin’ w/ SCIENCE!, NGL.
Aside, one of the most cost effective ways to dish up fancy AF, for as little cost or effort as possible: spatchcock game hens, marinate 12-24hrs, pan sear/grill with fresh herbs (seasonal pairings that are widely available locally [store or wild/farm], for example, fall: pepitas, sumac, marjoram; winter: celeriac, rosemary, root veg, alliums; spring: spruce tips, sage [overdone, IMHO😅), mint; summer: culantro, dill, tarragon, etc.)
No, I didn’t just cut it open. I cut it apart. Drumstick here, wing there, breast meat, small bits because I’m bad at doing the proper cuts. The closest I came to marinating was just tossing it in some salt and pepper for seasoning and sugar for color. Never heard of culantro before, but from the sounds of it, it seems like just a stronger, probably soapier version of cilantro. I’ll skip that.
Ah, you misunderstood, but that’s alright. Try again, friend. 🤓
Bruh you misunderstood, don’t gaslight. They didn’t spatchcock their bird, they broke it down/butchered it into individual pieces, dry brined it, and roasted it
Broder, don’t white knight at windmills. They didn’t read the article and posted a wild guess (incorrect) as justification for a glibly ignorant opinion.
Also, broke down/butchered is an approximation, sure, but “adding salt & pepper” to said carrion pile is as much “dry brining” as “soaking” isn’t sex.
We can do better.
Don’t blame the ingredients for the chef’s shite skills. I have converted diehard-but-curious vegetarians with turkey alone. I’m sorry your experience has been wholly negative, and I genuinely wish you better luck in the future. 🧑🏼🍳
turkey is amazing if cooked right, i prefer it to chicken. most people cook it too hot/long and don’t baste, so it’s dry af
You just get a lot of people who cook turkey exactly once per year, don’t do a particularly good job, and then ruin everybody’s expectations of the bird.
Plus or minus turkey lunch meat, which is usually mediocre at best.
mmm i started buying fresh cut turkey deli meat, changed my game. i switch between Cajun Turkey and sun dried tomato. pair it with Amish mayo/mustard. so good
I love your style but sun dried tomatoes are like raisins. Make something good fucking disgusting.
I think it’s more gamey than poultry, is what he might have meant.
It is! At least, when cooked well.
Technically, that’s how you fuck it up.
Fine, cooked properly.
Now how do I cook it well?
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Hate your money and/or your guests.
I didn’t know it was a luxury item lol, my cousins would always go pheasant hunting and they’re fucking delicious
When cooked right its like a crispy little turkey l. Fucking delicious.