Save this idea for next year...

[Tesha]

its really worth remembering this tip


Our turkey got the Julia and Jacques treatment this year, which is one step up from the Bittmann process we used last year..

see it here: http://www.youtube.com/watch?v=lDHiS5ivkN8

Cooking the separated breast over a pile of stuffing with only the legs - and removing the thigh bones and filling with stuffing was brilliant,
The rest of the turkey was gently cooked to make the gravy, then cooled and stowed in the freezer for soup or stew in the future.


We cooked a 16 pound turkey in 1.5 hours! The meat was incredibly moist, it presented beautifully, and it was easy to carve.

[htuttle]

1. Saw that very episode this morning! lol...

Made a chicken instead of a turkey, but I used their recipe for giblet gravy.

[NRaleighLiberal]

2. Thanks. I am always looking for variations....

This year I did something that worked well also - roasted the bird upside down (breast down) for 2 hours, (first 30 min at 500, then down to 325) - then flipped and finished breast up - last 1.5 hours - 14 lb bird.

Finally - got perfectly done dark meat and white meat that wasn't dried out. We used a Whole Foods fresh turkey (not the heirloom - the lowest price option)

[Tesha]

3. Yeah, this year's turkey for us was our local supermarket's $0.49/pound loss-leader.

It tasted as good as any turkey in our memory.

No cute little eutectic-wax pop-up timer gizmo, but that's easily
substituted-for by any of our meat thermometers.

Tesha

[grasswire]

4. Alton Brown says tender timers are worthless

And he also says that frozen turkeys are better than fresh ones because they don't sit in cold storage for weeks after *harvest*. Frozen right away.

FWIW.

[tigereye]

5. someone was telling me yesterday that butterflying the

turkey and laying it out flat was the new thing to do- takes a lot less cooking time. ennh... :shrug: No thanks - I like the traditional long-cook method.


On edit, we had a CSA turkey- fresh from a local farm.