Turkey

[cook_ting]

How will I do my turkey this year?

The technical but traditional method of whole roasting (see Alton Browndeconstructed turkey - legs and thighs roasted/braised separate from the boned and cylindrically trussed breasts, bones in the stock pot

Comments

[faux_eonix]

My step mother's recipe is pretty full proof, and she basically tents it in aluminum foil which in many ways is like a giant bag.

That said, she does brown the turkey before wrapping it up...

[cook_ting]

I was thinking about doing the foil tent, but I'm thinking about an alternate plan:

I'm going to do the turkey in the bag @ 350F up to 150-155F, then pull it from the oven, crank the heat to 500F, pull the bag, coat the bird in butter, and drop it in for a final 20-30 min browning. I'm hoping that'll keep the turkey juicy and still get a bit of crispy skin for the fans.

[flexagon]

I'm not the person to ask. I was fully ready to go to a restaurant this year and skip the whole cooking thing, except that heisenbugdoesn't want to. :P

[cook_ting]

It's way better at home anyway. You can drink throughout the whole cooking process!

[komos]

Who are you cooking for, and will they expect to see a whole bird?

[cook_ting]

Everybody...
My family & Aly's mom, sister and her boyfriend.

I'm not going to do a presentation. This ain't a Rockwell. I'm thinking that the method I give above will work, and the wet environment will guarantee the turkey will be juicy. If I can't get the skin browned within the temperature range, so be it.