It contains 8% solution of water, salt, etc. I was going to inject with Butcher's BBQ Bird Booster, or dry brine and inject with some butter.
Given the 8% solutions, would you recommend doing any injections or dry brine?
If I spatchcock, it will just fit on one rack (22 x 15.5). But I am wondering if it would cook better if I cut it into pieces (skin remains on). I would spatchcock the breast and separate the thighs, drumsticks, and wings. Cook the breast on one rack, and thighs, drumsticks and wings just below on a second rack. Appearance for presentation is not an issue as it will be sliced, along with a fried turkey and a ham, before hitting the table (a buffet).
Will cutting into pieces significantly change cook time from spatchcock?
Should I separate the breasts from the bone before cooking or just spatchcock?
I would appreciate your advice on which way you would go.
Comment