Not everyone feels like handling an entire 20 lb. bird for Thanksgiving – if you’re just cooking for yourself or a few other special someones, that’s a lot of leftovers! Or maybe it’s mid August and you want all the deliciousness of Thanksgiving without the 5 day pumpkin spice latte infused extravaganza. Whatever the case, this holiday spin on a rustic dish is sure to please and wow even the pickiest of turkey gobblers. The classic technique is a bit tricky, but the reward is SO worth it!
While Thanksgiving has come and gone, and my birth month has finally arrived, this recipe was just too good to deny front page status. While perusing Bon Appétit for some Thanksgiving menu ideas, my mom and I came across this technically wonderful cooking method. We did a test run on a couple of chickens, and when those turned out amazingly, we decided to take a risk and make our Thanksgiving turkey the same way. My oh my, did it pay off. Not only is the skin to die for (my favorite part!) but the meat was moist and oh-so-flavorful. If that wasn’t enough, the cooking time was about half of what it normally would have been. This is the first year that every scrap of leftover 15 lb. turkey was eaten – by two people and a dog. Try this out with your next big bird, or with a delicious chicken. You can’t go wrong.
Spatchcocked Thanksgiving Turkey!
I’ve made it – the FINAL ROUND OF DICED! I am so excited to contribute my (hopefully) WINNING dessert entry – if you vote at The Ranting Chef on the poll on the right hand side! Without further ado, let’s get cookin…
Dessert is not my strong suit. I’m not a big fan unless its flourless chocolate cake, and when given pineapple, dark chocolate, and oatmeal as my required ingredients, I was admittedly a bit confused as to what to do. I’m not a big pineapple fan either. Then it came to me, as it usually does, over alcohol – I LOVE pina coladas. There’s an idea – now how to make that into a dessert? How about ICE CREAM!? Well, crap, I don’t have an ice cream maker. But that didn’t stop me.
With All Hallow’s Eve (my ABSOLUTE FAVORITE HOLIDAYYYY) right around the corner, childhood memories have been coming back – and with them, I remembered making ice cream in science class with rock salt, ice, and a few ziplocks. Perfect! And I’ll never pass up a chance to let Halloween shine. I scream, you scream, we all scream…
Pina Ghoulada Ice Cream with Dark Chocolate Oatmeal Crumble and Redrum Glaze!