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Roasted my first chicken

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That looks like a great first attempt at a roast chicken (I wish my first one, years ago, looked that good).  I agree with folks that a spatchcock bird is good, but one of my favorite roast chicken recipes is Jacques Pepin stuffing a mushroom mixture under the skin of the breast and legs before roasting.  It takes roast chicken to another level.  It's in his "Jacques Pepin's The Art of Cooking".

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11 hours ago, daninpd said:

 one of my favorite roast chicken recipes is Jacques Pepin stuffing a mushroom mixture under the skin of the breast and legs before roasting.  

Yeah I totally agree with daninpd,  putting seasoning under the skin on both the breast and the thighs and legs is truly a winner. I have used a variety of  pastes made with good olive oil and things like  Simon and Garfunkel herbs, orange zest and currants, sautéed mushrooms, and  cranberry sauce and bacon crumbles,  to mention a few. Putting your spices under the skin, keeps them from burning and allows them direct contact with the flesh. Works very well with spatchcocked birds. Happy Cooking!

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On 10/11/2019 at 11:55 AM, John Setzler said:

Meh... spatchcocking is good if you are in a hurry for some reason.  I'm a whole bird fan... I have a turkey on this morning...

 

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Hey John.  It’s Thanksgiving this weekend in Canada.  I plan to do a Turkey on Monday.

 

Can you give me some particulars of what you did?  Temp, internal temp, did you tent it at all, seasoning...

 

I followed your SloRoller whole chicken and it is a huge hit with the family.  Want to make sure I don’t ruin out TG bird!!!!

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20 hours ago, Struja said:

Hey John.  It’s Thanksgiving this weekend in Canada.  I plan to do a Turkey on Monday.

 

Can you give me some particulars of what you did?  Temp, internal temp, did you tent it at all, seasoning...

 

I followed your SloRoller whole chicken and it is a huge hit with the family.  Want to make sure I don’t ruin out TG bird!!!!

 

Exactly the same as the chicken.  I did brine this bird though because I was making a video to use a brine kit I had.

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18 hours ago, Grill_Boy said:

Whole bird - ++

 

Wife will be in Europe over Thanksgiving, been wanting to put a turkey on for a few years now and here's my chance...

Sorry, I ready your post to my wife and she said, and I quote, "get rid of the wife and do what you want to do". 

Yes, she can be a bitch. 

Anyway, I am responsible for the turkey and I have been lucky enough not to let my wife down in that regard (discounting the extended cook time one required due to poor quality propane). I have disappointed her in countless others, I assure you.

The couple roasted on my Akorn were great, rivaling my fried turkeys, which is no mean feat. 

Study up a little bit and I am certain you will prepare a killer bird! I have done both whole and spatchcock. Following MeatHead's (of amazingribs.com) direction, spatchcock is easily carved to perfection. 

I have previously used my version of his preparation for roasting. This year will be a Tony's centric brine like my fried turkeys. I am truly sold on MeatHead's "gravy" but certain it will be too salty if I brine. :sad:

Good Luck! 

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