Let’s Talk Turkey.
Holiday turkey recipes can be challenging. And, there is a huge debate about what’s the best way to cook a turkey. Lots of non-traditional approaches abound. There are even video tutorials! I am one of those folks who makes turkey once a year, maybe twice, max, if I buy an extra bird this time of year while they are cheap and keep it in my freezer to throw on my barbecue grill in the summer.
So, I decided to experiment. I am thrilled to report that my experiment last weekend with a butterflied turkey was a HUGE success! The turkey was cooked evenly and had a delicious flavor and – biggest problem solved here!- was perfectly moist. I can’t say enough about this technique. It works like magic. Maybe there is something about cooking the bird completely flat that helps keep the moisture level high. This is the best turkey we have had at our house for years!
I followed Cook’s Illustrated technique closely but I changed up the glaze quite a bit – using 100 per cent pomegranate juice instead of apple juice in the glaze. Verdict on the glaze: tangy, spicy and beautiful color.
The only downside to this technique is that you need some upper body strength to get such a large bird flattened. Luckily, my 6 foot 4 inch son Matt was on hand and mastered the task!