Introduction to turkey cooking!
One of the commonly made complaints about turkey is that “it’s too dry,” if this is the case, you’re OBVIOUSLY COOKING IT WRONG! The turkey is the official cooked bird for Christmases in Britain and the commonwealth. In America, it’s so popular that they even have a day named after this stupid fowl (thanksgiving is increasingly becoming known as turkey day), and even the President gets in on the act by saving one from the knife every year. Presuming you’re not an idiot, and realize that turkeys have to be thawed if they are frozen, we’re ready to get straight into the best way to cook the turkey.
Whole turkeys need to be roasted but there are other portions available, both skin-on or skinless and bone-in or boneless. These portions include breast joints that are good for roasting. Turkey crown joints are the bird without its legs and wings (these are my favorite and are great for roasting). Then there are breast steaks and escallops which are very thinly cut steaks of turkey breast which are perfect for pan-frying. Finally, there’s every kid’s favorite piece, the drumsticks, which you can roast or braise.
Turkey has the same dietary benefits that chicken has but has a slightly lower fat content. This is really healthy but does mean that the turkey’s meat may be dry. If you look at some of the turkey recipes from the past, most recommend basting a turkey frequently to keep the turkey meat moist. I recipe propose roasting the turkey more speedily, using dry brines. This involves leaving the bird in salt and flavoring for a time before cooking. This method sucks the moisture out but doesn’t worry as the turkey reabsorbs it. All this action seasons the turkey and dries the turkey skin to delicious perfection.