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Susan says
I’m happy to say that I have most of those books (including all 3 of yours, of course), but have wanted Jerusalem for a while now — thanks for the reminder!
Mainly wanted to say that I made your dry brine spatchcocked turkey on Wed and it was outstanding. My first time for both with a turkey. I was only able to dry brine it for 36 hours, but it was still great!
Questions though: I used a Heritage breed pastured bird (fresh) from BN Ranch, about 12-14lb. I did 450 then 350 per the recipe but checked it at 40 mins into the 350 cycle, and its breast and thigh temp were b/w 180-195!!! (Amazingly, the meat was still tender, moist and delish!!!)
1) for a Heritage and/or pastured organic bird, would you in general change the roasting temps?
2) what about the cooking times?
3) do you set the oven on bake (bottom element) or do you use roast (bottom and top elements)?
4) regular, not convection, right?
I’m always stumped (when chefs say “roast” in a recipe) about what what oven setting to use!
Sorry, but my mind is naturally quite analytical !
Thanks!!!
zenbellyblog says
Hi Susan,
I’m glad the turkey came out delish even though the temp shot up so fast! Like any recipe, you always need to make adjustments, I only cooked this recipe in my own oven. There are really so many factors. My oven is a shitty old gas one and doesn’t have multiple options for bake and roast. It just has bake and heats from the top and bottom. Sounds like your turkey would have been done at 30 minutes, being smaller. A pastured bird might cook quicker. Organic vs conventional shouldn’t make a difference. Hope that helps!
Susan says
Oh, and also made your best ever stuffing, but I subbed a little rendered pancetta for the pork (it’s all that I had) and borrowed a few mods from your other 2 recipes, adding sourdough and celery and increasing the stock. Yummy!
zenbellyblog says
Sounds great!