'turkey talk' on Serious Eats

Ask a Chef: Best Way to Make Turkey on Thanksgiving?

Turkey doesn't have to be boring each and every year. When we asked chefs how they like to prepare the bird on Thanksgiving, their responses were anything but boring. Turkey legs stuffed with foie gras and chestnuts; whiskey-brined and roasted; grilled outside to save oven space. We asked 17 of our favorite chefs to talk turkey. Find out how they keep the flavors interesting and the meat juicy. More

The Food Lab: How To Make The Ultimate Turducken

Ever since I was a wee little cook ripping up my first chives, burning my first steaks, and toughening up my first squid, I'd dreamt of poultry-stuffed-poultry-stuffed-poultry. The idea of a Turducken—a chicken stuffed into a duck stuffed into a turkey—is just so damn appealing. How could three such glorious birds not taste all the more glorious together? My goal for the last few years has been to try and perfect the ultimate Thanksgiving roast. This year, I finally succeeded, producing what is perhaps the finest roast to ever emerge from my oven. Turkey meat gave its juice away freely to anyone who asked. Perfectly rendered duck fat, tender to the teeth. And flavors that blended as harmoniously robotic lions joining forces to save the universe. Here's how it's done. More

The Food Lab: The Truth About Brining Turkey

These days, everybody and their grandmother has heard of brining, and more and more folks are doing it at home before Turkey Day. But it's not all pie and gravy. There are a few distinct and definite downsides to wet-brining, and many folks are making the switch to dry-brining (A.K.A. extended salting). The question is, which method works best? More

The Food Lab Answers Thanksgiving Questions: On Turkey, Non-Turkey Mains, Gravy

Last Thursday we gave you the opportunity to ask anything about Thanksgiving. I've just spent a good chunk of the weekend answering them. This is a truly useful guide to troubleshooting the heck out of your Thanksgiving. Got a question? The answer is probably in this series! First up, all questions related to turkeys (the brining, roasting, and flavoring of), and non-turkey mains. Stay tuned later this week for sides, desserts, and whatever else didn't fit into the above categories (like the elastic soft pants you should be wearing). More

The Food Lab: Turkey 101

My Thanksgiving turkey usually involves some kind of acrobatics aimed at maximizing the juiciness and flavor of each individual part of the bird. Legs, breast, gravy, etc. And if that's what you want to do, we've got plenty of recipes to help you out. But sometimes it's nice to have an easy, simple recipe that you toss in the oven with little-to-no advanced prep so you can spend more time with guests and less time butchering, right? Here are some tips to make the most of your holiday bird with little-to-no effort. More

Should You Cook Your Turkey in Parts?

Here's the problem with turkey: above 145°F or so, white meat begins to dry out. Dark meat, with its connective tissue, on the other hand, has to be cooked to at least 165°F. How do you cook a single bird to two different temperatures? It's difficult at best, and downright impossible at worst, even more so when you consider the variation in shape and thickness of turkey meat, especially on the breast of a large bird. More

Turkey Talk: Dana Cowin of Food & Wine Magazine

Every Thanksgiving we check in with food magazine editors around the country to see how they have gone about putting together their Thanksgiving issues. Food and Wine's editor in chief, Dana Cowin, gave us some insight into how the magazine does Thanksgiving. How do the ideas get developed? We think first how we can help people make Thanksgiving dinner. We try solve their problems. That's how we come up with our chart to help people cook Thanksgiving, no matter what kind of meal they want to serve. A lot of people cook a lot of dishes and they need help with timing and cooking space, so we show people how to use a grill as an extra oven and how... More

More Posts