Detroit Today: Should you spatchcock your Thanksgiving Day turkey?
WDET “Essential Music” hosts Ann Delisi and Rob Reinhart joined the show to discuss Thanksgiving Day traditions, recipes and more.
A spatchcocked turkey is supposed to cook faster and produce a juicier, crispy-skinned bird.
What is “spatchcocking?” Should you wet brine or dry brine your turkey? Should “turducken” be on your Thanksgiving Day menu this year?
WDET Essential Music hosts Ann Delisi and Rob Reinhart joined Nick Austin on Detroit Today this Thanksgiving eve to answer those burning Thanksgiving Day questions and discuss other popular (and not-so-popular) Thanksgiving traditions, cooking tips, disasters and much more.
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Guests:
Ann Delisi is the host of Ann Delisi’s Essential Music, airing at 11 a.m. every Saturday and Sunday. She is also the host of the Essential Cooking podcast with chef James Rigato. This year, for the first time, Ann says she is going to spatchcock the Thanksgiving turkey.
“It’s such a strange word, but it can cut down on the cooking time tremendously, because you basically take out the backbone, you smash it down, and kind of flatten the whole thing out,” said Delisi. “Then it’ll all cook more evenly.”
Rob Reinhart is the host of Essential Music, airing at 2 p.m. Saturdays. He also hosts the nationally syndicated ‘Acoustic Café’, airing 1 p.m. Sundays, and CultureShift every Wednesday at noon. He says he doesn’t care whether you wet brine vs. dry brine your turkey…he’ll eat it either way.
“I’ll eat,” said Reinhart. “Either way, I’ll eat whichever way it’s done.”
Listen to Detroit Today with host Stephen Henderson weekdays from 9-10 a.m. ET on 101.9 WDET and streaming on-demand.
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