"I settled on a recipe we published in 2016 from Ann Redding and Matt Danzer, the chefs of Thai Diner in NYC. It checked every box and came with some additional bonuses, like a bourbon-and-soy glaze that I knew would bake onto the skin like the glossy coat of a tempera painting, and an ingenious confit method for the legs."
"Yes, there was pink liquid and that eerie neck, but disposable gloves and a few squares of paper towel helped a lot. I butchered it, seasoned it, and waited. The next day I simmered the legs on the stove with a head of garlic and slid the breasts into the oven to cook. I glazed them dutifully as they roasted, watching the sauce drip lazily over the meat before caramelizing. And just like that, almost anticlimactically, I had roasted my first turkey."
A cook chose a dry-brine technique and broke a 12-pound turkey into parts to achieve juicy breasts and tender thighs. The cook selected a recipe with a bourbon-and-soy glaze and a confit method for the legs. The bird was butchered, seasoned, and rested overnight. The legs simmered with garlic while the breasts roasted and were repeatedly glazed until the sauce caramelized. The finished turkey showed shiny, deeply browned skin, pearly white breast meat, and dark meat falling off the bone. Guests ate standing up with hot sauce, and the cook felt accomplished.
Read at Bon Appetit
Unable to calculate read time
Collection
[
|
...
]