Uncategorized admin on 27 Nov 2002 12:33 am
Turkey Savant
OK, this is how to cook a turkey.
Any questions?
I saw that episode on FoodTV and I couldn’t help but notice that I’ve never had a turkey prepared that way. Coincidentally, most of the turkey I’ve been fed has been on the dry side.
They had the temperature probe that Alton used in that episode at Byerly’s so I bought one to use for cooking the stuffed, boneless chicken that I picked up for $10 (not $19.95 like on the website).
I just cooked that chicken tonight and lemme tell ya sumthin, that is some good shit.
If they’ve still got the Turducken Roll ($20) next time I go shopping I’ll snag one.
The thermometer is a joy to behold. It shows the countdown timer, food temp, and alarm temp on the display at the same time. I set the temperature alarm for 165 degrees for the chicken, per the instructions, and waited for the alarm to scream bloody murder (which it did).
I don’t recall the total cooking time but I know I stopped the oven timer about 20 minutes early. That’s 20 minutes of dryness saved!
Oh yeah, Alton believes that those built-in pop-up timers are evil, and I agree. Apparently they’re set for about 180. By then all the bugs are dead — but all the moisture is gone too. Just use the probe and ignore the pop-up timer. And don’t baste! Basting and stuffing and pop-up timers are the work of the devil.
3 Responses to “Turkey Savant”
on 27 Nov 2002 at 11:05 am 1.Cavedog said …
Ha! I’m following Alton Brown’s recipe for the bird I’m making tomorrow! Tonight the brining process will begin. I’ll let you know how it turns out.
-e
on 28 Nov 2002 at 6:46 pm 2.cavedog said …
Wow!! What a huge difference this recipe made! Everybody agreed it was the juiciest and best tasting turkey they had ever had.
-e
on 28 Nov 2002 at 7:03 pm 3.MostlyHarmless said …
Our turkey was good too, not “best ever” but right up there. Good moistness, not overcooked.
The last time the turkey wasn’t completely thawed so it had to cook a lot longer… thereby killing it somewhat.