Tip of the Day: NYC and former Top Chef Manuel Trevino shares his tips for making the perfect turkey Thanksgiving Bird Tips: 1. Fresh birds will always be juicer than frozen birds 2. A great tip that is super easy to do that most people never think to do, is for crispier skin, simply leave the bird in the refrigerator unwrapped overnight. 3. A bird will always cook more evenly if it’s not stuffed, so resist that urge to stuff your bird and fill with the cavity with some aromatic vegetables – it’s better to just put the stuffing in a casserole dish 4. Brining a turkey will add additional flavor and moisture to the bird, but make sure you do not over-brine – a few hours will do! 5. Don’t forget to take the bag of giblets out!!! (how many times has that happened to you?!) 6. Temperature is key, if you don’t trust your oven the use of an oven thermometer. Owning a meat thermometer in general is something I find to be essential. It takes all the guess work out of cooking! 7. The white meat and the dark meat will never cook at the same rate. Sure, a whole bird looks pretty on the table but does it really matter when the meat is overdone and dry? I favor long slow cooking techniques for the legs and thighs such as braising or confit. Then, I like to brine the breast and roast separately – don’t be afraid to disassemble your bird, your guests and taste buds will thank you later!
Posted on: Tue, 26 Nov 2013 10:41:13 +0000
Trending Topics
Recently Viewed Topics
© 2015