Turkey

Nov. 26th, 2008 01:48 pm
firesion: (Default)
[personal profile] firesion
I have cooked turkey just about every way possible. Bagged, Boiled, Grilled, Fry'ed, Baked, Broiled, Basted, Turkey Triangle, Ice bagged, etc. So this year to try something different I have taken the following approach. First cooking the whole bird at one time seems to be just a bit stupid to me. Thus Step one was to thaw the bird and then break it down into its component parts.
- Two large skinless breasts
- Two Legs
- Two wings
- Tasty bits (neck, skin, etc)
- Carcass split at the mid point and then folded inward.

The Idea is that each breast will get a different flavor glaze, the Legs will be broken down in to small dark meat pieces that will be done Asian style. The tasty bits will be reduced to make a gravy and as well as provide individual pieces of flavored fried skin.

This way I will use more of the bird and be able to control the temp of each piece significantly better. I am already getting a little flack from people for doing this, but I just don't really see the appeal of one big bird that is all the same flavor and miss cooked.

I will post with the results after tomorrow.
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