Recipe Links
Basil Oglio Fra Diavlo Black Pepper and Fennel Shortbread Crackers Bleu Bacon and Italian Burgers Blueberry Almond Crumble Pie Braised Beef Short Ribs Breakfast Sausage Butter Pecan Shortbread Cookies Buttermilk Pancakes California Grilled Artichokes Capressa Fra Diavlo Cherry Garcia Icecream Cherry Sangria Chicken and Polenta Chicken Cacciatore Chicken Vegetable Soup with Broccoli Rabe Chocolate Cake with Chocolate Ganache Frosting Chocolate Sparkle Cookies Christmas Shortbreads Classic Hummus Coconut Cake Coq Au Vin Wine Braised Chicken Cranberry Orange Crumb Cake Cream Corn and Lima Bean Succotash Cream of Crab and Corn Soup Devishly Chewy Brownies Eggplant Parmesan Fetticini Alfredo with Bacon and Peas Fusilli a la Vodka Sauce Ginger Chocolate Spice Cookies Gnocci with Broccoli Rabe and Sausange Gramma Daly's Cole Slaw Grilled Beef Tenderloin with Blue Cheese Butter Grilled Swordfish Hazelnut Biscotti Cookies Heavenly Blondies Homemade Italian Sausage Homemade Sauerkraut Hot Artichoke Dip Italian Meatballs Lasagna Bolonase with Ragu Sauce Little Sister's BBQ Ribs Molten Chocolate Cake Olio fra diavlo pasta salad Pumpkin Gingerbread Cake Quiche (Sans the Lorraine) Red Velvet Cake Seafood Francaise Shaved Brussel Spouts & Polenta Cake Slow Cooker Thai Pork and Coconut Rice South Florida Fish Stew Spagetti ala Olio Aglio and Pepperoncino Spiced Pear and Cranberry Chutney Steak Braciole Sunday Tomato Sauce Sweet Potato Corned Beef Hash Swordfish Oreganade Teriyaki Pork Tenderloin and Spicy Thai Peanut Sauce The White House Maryland Crab Cakes Tomato Bisque with Chichen and Rice Turkey Paprikash Soup Walnut Shortbread Christmas Cookies White Bean Pasta Fagioli

Thanksgiving Decontructed Again

I've really learned to stick with my Thanksgiving plan from 2 years ago, and this year, I did a trial run on one further deconstruction technique:  Turkey in parts.

Every cooking magazine out there has some version of how to roast your turkey so the breast doesn't dry out before the legs and thighs are done.  You can find turkey in parts in many grocery stores this time of year, and for my trial runs, that's what I bought.  But for the actual meal, I bought a heritage bird and had my butcher cut up the turkey for me.  For a 20-22 lbs stuffed bird, normal cooking time would be nearly 7 hours.  For a cut-up bird, depending on arrangement of the parts, between 2 and 3 hours, depending on your oven tempurature.  I like mine to cook at 325 for a bit longer, which might push your cooking time to 3 hours, but if you need to shorten the time further, cook at 350, and brine your bird.

Brining not only makes your meat more juicy and tender, it also reduces the cooking time.  For best results, use a meat probe that sits outside the oven (See Thanksgiving Decontructed).  I've done a wet brine turkey before, and accidently let the bird brine too long (24 hours)  the result was more like ham and very salty. Wet brines should only be done for about 18 hours, vs 24 hours.  So you have to be very specific about when you start your brine.  I prefer a dry brine method, because it allows you a little more flexibility.  You can go the full 24 hours without a salty result, and frankly its easier to calculate your brining time.  

I like sage with turkey, so I keep my brine very simple.  Sage, butter, salt & pepper.  And that brine also makes a very simple, but deeply flavored gravy, especially if you use your own home-made stock.  So, Dry-Brined Sage Roasted Turkey in Parts.  Pictures will be coming soon!

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>