Turkey Tip: Braise that Bird
"... If the white meat is handled like a chicken breast and just barely cooked through, it remains moist and tender. And if the dark meat is cooked for a long time, with moisture, it becomes so tender it gains the consistency of pulled pork. The way to achieve both of these states simultaneously is to braise, and the best starting place is not with a whole turkey but with turkey parts—specifically, thighs and breasts." [New York Times]
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2 Comments:
I disagree.
Keep your turkey intact. The best way to achieve both of these states simultaneously is to brine the bird first. By brining, the meat will hold onto moisture better - even when over cooked by 10-15 degrees, the meat is as juicy (and more flavorful) than non-overcooked non-brined meat.
Works well for pork chops too.
ilovebutter at 12:19AM on 11/12/08
I used this concept to split our 12-pound bird into two dinners-for-two: one night, I roasted the breast just until done and made a gravy and the traditional fixings. The next night, I braised the thighs, legs, and wings, and then reduced the braising liquid to a sauce. The dark meat was falling-apart tender. What we didn't finish that night, I froze. We're getting tired of turkey now, but it beat the usual approach of having one big Thanksgiving dinner and 10 pounds of leftovers, with the dark meat inevitably going to waste.
royalgreymini at 5:01PM on 11/24/08