I went down a rabbit hole on turkey 15 years ago when I was determined to never eat dry turkey again. Was a fun time, make it to this day for Thanksgiving, learned all the tricks, and still working on my gravy. Would recommend, good way to practice cooking fundamentals.
I could see spatchcocking it and throwing it on the grill, but my wife always has big plans for baking and the oven(s) are always busy right up until showtime.
14 replies
I think it was Alton Brown that myth busted basting. And opening the oven drops the temp and releases the water vapor from the oven.
Makes sense.
I went down a rabbit hole on turkey 15 years ago when I was determined to never eat dry turkey again. Was a fun time, make it to this day for Thanksgiving, learned all the tricks, and still working on my gravy. Would recommend, good way to practice cooking fundamentals.
This just proves that all Everett True fans are handy. Just like the big man himself.
On the topic of turkeys, just get into frying:
I know it seems dangerous, but so is shooting or driving. Just follow the rules, have a plan, and don’t get cocky.
I'd counter that with suggesting sous vide
Also a strong option. I sous vide almost every other meat, but how do you finish the turkey?
Just chuck it in the oven for ~30 mins at 450°F. Definitely spatchcock tho so it's not in there long enough to dry out.
I could see spatchcocking it and throwing it on the grill, but my wife always has big plans for baking and the oven(s) are always busy right up until showtime.
Started butchering and grilling the pieces. A lot less time and a lot better product. Highly, recommend.
This was 4 years ago and I over seasoned but have corrected since then.
That looks awesome
Presents well too once cut.
My grandpa does that. He also injects the turkey with hot sauce before cooking it. It's awesome
Basting is messy AF anyways, it ends up everywhere but in the meat. Why not lard it or inject it?