Perhaps the only thing better than eating moist, flavorful turkey on Thanksgiving is enjoying moist and flavorful turkey the day after.
Turkey: Key Temperatures and Tips
Thawing a turkey can be approached two ways. Ideally, you’d want to thaw your bird in a fridge set to 37°F, but that takes days. If it’s Thanksgiving morning and your bird is still frozen, your options are limited.
Chef Dan Souza at America’s Test Kitchen ordered a half dozen heritage birds from farms across the country and spent days perfecting the cooking technique that guarantees a moist and flavorful heritage turkey.
On our quest to find acceptable alternatives to the traditional roasted turkey we’ve stumbled upon an aluminum pot, an open flame and several gallons of frying oil. That can only mean one thing – we’re deep frying turkey!
Lisa McManus and the staff at America’s Test Kitchen took painstaking efforts to taste test heritage birds against mass-produced supermarket turkeys to find out if they really do taste great enough to command their premium price. Here’s what they found.
Have you ever stopped to considered why poultry has both white and dark meat, why the two taste different, and why they have to be cooked to different temperatures? Food Scientist Harold McGee says it has everything to do with the different kinds of muscle fibers and the particular kind of work that each is designed for.