@jouest yes! I’ve been doing it for at least 20 years. Now I see finally that companies are making products to make it easier. I may try one someday. But I typically use the Alton brown turkey recipe. The only thing different I do is from a Martha Stewart turkey recipe where I then cover the breast and wings with foil coated with oil to prevent over browning.
No dry meat or burnt skin. And the bird is beautiful. I also skip the AB aromatics part of his recipe. I tried it once or twice and didn’t notice a substantial difference. I’m weirdly excited for the new roasting pan I bought.
Nope. As you can already see, the only way for turkey to actually be good is to do things to it. Smoke it, brine it, deep fry it, etc. It’s not the turkey that’s good, it’s the method of cooking it.
Smoked turkey or cajun fried turkey as long as it’s not too dry
brine your turkeys, people!
@jouest yes! I’ve been doing it for at least 20 years. Now I see finally that companies are making products to make it easier. I may try one someday. But I typically use the Alton brown turkey recipe. The only thing different I do is from a Martha Stewart turkey recipe where I then cover the breast and wings with foil coated with oil to prevent over browning.
No dry meat or burnt skin. And the bird is beautiful. I also skip the AB aromatics part of his recipe. I tried it once or twice and didn’t notice a substantial difference. I’m weirdly excited for the new roasting pan I bought.
Nope. As you can already see, the only way for turkey to actually be good is to do things to it. Smoke it, brine it, deep fry it, etc. It’s not the turkey that’s good, it’s the method of cooking it.
@cinoclav
I have a brick I can let you prepare if you want …