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Pavo Spatchcock Ahumado
Pavo entero de 12 libras (5,4 kg) braseado durante la noche en la salmuera Bird Baptism de Meat Church, deshuesado y aplanado (spatchcock), sazonado con el condimento Honey Hog y pimienta negra gruesa, y ahumado a 275 °F (135 °C) en una parrilla de pellets hasta alcanzar 155 °F (68 °C) en la pechuga. Se baña con mantequilla derretida y se deja reposar 30 min antes de servir. Ideal para la cena de Acción de Gracias.
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Cost Breakdown
Critical Success Points
- • Retirar la columna vertebral (spatchcock)
- • Retirar el hueso del pecho (keelbone)
- • Ahumar a la temperatura correcta y controlar la temperatura interna
- • Comprobar que la pechuga alcance 155 °F (68 °C)
Safety Warnings
- • Manipular el pavo crudo con manos y utensilios limpios para evitar contaminación cruzada.
- • Usar guantes o pinzas al retirar la columna vertebral para evitar cortes.
- • Cuidado con la grasa caliente al bañar con mantequilla.
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