I’m wrapping up a 96 hour fast with some food prep!
So one thing I love about this time of year is the amazing price I can get on Turkey. I spent $30 on other meat at the Grocery to qualify for a half price Turkey, $10 for a 17 lb bird. That’s a lot of meat for me but for a single person or a couple it can be done and you can eat every bite! The way to do it is to break it down, starting with spatchcocking the bird. You can cook it just like that, butterflied on a grill, or in a smoker or oven. The breast will stay moister than it does when you cook a whole uncut Turkey. Or what I do, it’s simple from there to break it into quarters. And you have the wings as a separate package too. So thaw that discount Turkey and Break it down! I do mine sousvide.
Remove the bits and pieces.
Using kitchen shears cut off the tail and wing tips. Remove the neck and giblets from the cavity.
Take a sharp knife and make two cuts against both sides of the backbone down to the ribs. Then finish the cutting through the ribs and remove the backbone.
Make a cut where the two breasts join into the cartilage between the breasts, about 2-3 inches.
Push down on the two sides snapping the breast plate and cartilage. The bird is Spatchcocked now. You can cook it flat in one piece or you can cut in half with the shears if you want the smaller pieces like I do.
The separated halves. It seems that I forgot the next pic, separating the leg quarters from the breast. No worries, it’s simple. Take the shears and snip through the loose skin and cut the thigh from the breast. At this point you have an option to remove the wings from the breast. You’ll need a sharp boning knife, cut in deep around the sides of the wing deep into the breast until you see the joint. Cut through it to separate the wings.
Here’s the rest.
Vacuum sealed and ready for the freezer and the sousvide bath.
I like my turkey cooked at a low temperature on the rare side so it stands up to grilling, broiling or however you want to finish it. This is safe with sousvide cooking, the meat is totally pasteurized. And it will guarantee the moistest Turkey you’ve ever had. I didn’t add any seasoning because the bird had a saline injection. I’m also getting ready to shift to carnivore for a trial period and didn’t want any plant material in there.
I use 130F for 8 hours for the breast and wings.
I use 140F for 24 hours for the leg quarters.
I’ll be making gibblet gravy from the removed bits and pieces in my Instant Pot. 
Our prices here are SO low it is crazy. I know quite a lot of people are grabbing a few for their freezer to use thru the year til the next great sale price.
