posted by Dave Arnold I hope everyone had a good Thanksgiving, and that your birds turned out well. Here’s the conclusion to my turkey saga (read the rest here, here, and here): To recap, I made a boneless bionic turkey with aluminum sprinkler-pipe leg bones and cooked it in duck fat and butter using a […]
posted by Dave Arnold Here is a recap of what we know about cooking turkeys: The breast meat should be cooked to 64 or 65 degrees C. The leg meat should be cooked no lower than 65 degrees C. The longer you cook turkey meat, the worse it gets. The turkey should be served whole. […]
posted by Dave Arnold Last Saturday I made my pilgrimage to Manhattan Live Poultry to get this year’s turkey. I was extremely happy with the quality of last year’s bird, and I like picking out the animal – I can be sure the bird is healthy and the slaughtering is humane. The guys aren’t rough with the birds. Other than […]
posted by Nastassia Lopez Every family has their own Thanksgiving tradition. Mine has an annual football game. Nils leaves the country. Dave tries to find the best way to cook a whole turkey for his family. So far, Dave’s track record has been pretty tragic. The first year, he ruined Thanksgiving by deep frying it […]
