Cooking the Turkey

The Holiday Season Has Begun. Consider Buying Local This Year.

Many of you have asked how we plan to cook our turkey. After reading so much about how to “achieve perfection”, this is what we have decided:

- To buy fresh birds - never frozen or injected with fat or water.

- Not to brine this year. We are keeping things simple.

- To start with a clean oven. This will prevent unwanted smoking to occur.

- To take our turkey out of the refrigerator about 2 hours before roasting so that it will cook more quickly and evenly. While it sits, we will cover the skin with a damp towel to prevent it from drying out.

- Not to stuff the turkey because this makes timing more difficult and the stuffing can be undercooked. "But, what about the yummy juices..."

- To use high temperature cooking. This is how we roast chicken, so we have no reason to think this method won’t work for a turkey too. This method is preferred by Gourmet as the “best method” and is supported by Barbara Kafka, uber-roaster.

- Not to use a roasting rack - this often causes the juices to burn.

Check out this How-to video on carving the turkey at the table. Many people have forgotten this old-fashioned ritual.