It’s Thanksgiving week and we have house guests which means I’m in the kitchen 24/7. So blogging will be light.
But I thought I would mention this year’s solution to the turkey conundrum. Turkey breast should be pulled from the oven at 160°. The thighs and legs need to reach at least 165° and will have a better texture at 170°, allowing more of the connective tissue to dissolve.
When you cook the turkey to the recommended compromise of 165°, with carryover heat increasing the temperature to at least 170°, the breast meat will be overcooked and dry. This is why turkey is so often disappointing. I’ve tried many solutions, including brining, placing foil over the breast, rotating the turkey, etc. None of them are wholly satisfactory.
This year I am going to butcher the turkey, grill the breast separately and confit the legs and thighs in duck fat. This should produce moist tender white meat with a slightly smoky flavor and concentrated, crisp dark meat.
In addition, the confit can be cooked ahead of time thus freeing up the oven for all those side dishes, which will no longer have to wait patiently while the turkey cooks.
Enjoy your Thanksgiving!
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