Heritage Turkey: Cooked!
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.
A More Traditional Thanksgiving Dinner: Heritage Turkeys
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.
Turkey Meat: White vs. Dark
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.
Smoking: An alternative to the Traditional Turkey Roast
Smoking a turkey, as opposed to roasting, will not only free up your indoor oven for more important things (e.g. pie), but will also add a unique flavor that your guests may have never had before. And because smoking meats hearkens back to our pilgrim forbearers, it’s only right that this Thanksgiving you introduce your guests to the rich and flavorful tradition of smoked meats.
Spatchcocked Turkey: The Best Turkey Ever, in Record Time
The turkey is the star of the show on Thanksgiving Day, golden and juicy. But it can also be problematic. It takes up space in the oven, for one thing. Doesn’t that bird know you have green bean casserole, sweet potatoes, and rolls waiting in line? Plus it is often overcooked, and half the skin—which…
The Perfect Thermometer Combo: How to Cook a Turkey
Using the TW362B and the Super-Fast Thermapen – together – will go a long way to ensure that a perfectly cooked turkey is on your list of things to be thankful for this holiday season.