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Hi Kenji, I love the spatchcocked turkey I made last year but can't figure out why it cooked faster than the recipe called for.
1. What should factors (oven temp, elevation) should I check? I live in Los Angeles.
2. If I use my convection oven with spatchcocked turkey, how does that affect the turkey? The oven time and temp?
3. I read last year's answer on making turkey parts sous vide. Can I crisp up the skin like you suggest when rewarming parts so that I get crispy skin AND perfectly cooked parts?
Thanks! I really admire that you do this every year. You're the best. :)
Hi Kenji, I was wondering if you recommend the same cooking temperature and cooking time if you use a convection oven. For instance, does this improve the turkey in any way? Does it make it worse?
Also, if you do roast two turkeys at the same time as you suggest, does this ruin the even cooking of both?
I tried spatchcocking last year to great success but it cooked WAY faster than I expected (maybe oven ran hot) so I am going to try to do test turkeys this upcoming weekend.
I would like to test out braising turkey parts in the newest recipe by Cook's Illustrated magazine this month. However, I can't find a scaled down version to see if it's good. Can you help me scale it down so I can see if the white & dark meat taste good?
Also, with braised turkey, is there any way I can rip the skin off before or after and crisp it up somehow?
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