Wednesday, November 29, 2006
The key to a moist turkey is to cook within the rules of nature.
Dark meat has much fat, white has little. Dark will be moist when white is dry, unless you bring gravity into the equation.
Figure 20-22 minutes per pound, then start the roasting at 350 degrees with the breast downward. That way the juices above moisten the meat below. After 2/3 of the total time has elapsed,flip the turkey, and brown the breast side.
Another good thing is to stuff the cavity with onions, celery and carrots, cooking dressing on the side. Aromatics plus gravity equals lusciousness.
And that's all I'm gonna say.
Unless you want to make transcendent gravy. That will be another post.
How this pertains to business will be revealed.