A whole roast bird may be traditional, but roasting your Thanksgiving turkey in parts is the best way to achieve even, thorough cooking from breast to leg.
Separating the breast meat from the leg meat before roasting your turkey allows you to cook both white and dark meat to the proper temperature.Have you ever sat down for Thanksgiving dinner, assembled your plate, taken a bite, and thought,Let me make a prediction: You willHere's the problem with turkey: above 145°F or so, white meat begins to dry out. Dark meat, with its connective tissue, on the other hand, has to be cooked to at least 165°F.
As a delicious added plus, separated legs can be slow-cooked to break down their connective tissue and provide a wonderfully silky mouthfeel. from last year:Because of its symmetrical shape, the turkey heats through along its entire length at the same rate. Nobody gets stuck with a dry piece.By removing the breasts from the carcass, you expose more surface area, allowing the seasonings to reach the space between the breasts, hence reaching the center of the turkey roll.
The easiest way to cook the bird is to roast all of the pieces in a 300°F oven on a couple of rimmed baking sheets fitted with a rack.After that, crank the oven back up to 500°F, and about 15 minutes before you're ready to serve, bang everything back inside to crisp up the exterior skin . All told,which is significant savings over a traditional roast turkey. Carve the bird, and serve.
When you take your first bite of juicy, evenly cooked meat, I think you'll agree it's well worth the extra effort of butchery. Well, unless the This recipe's headnote was written by Aaron Mattis, while the recipe was developed by J. Kenji López-Alt.
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