Explore something new this holiday season when it comes to making your Thanksgiving turkey. A traditional turkey roast is not the only way to showcase this versatile superfood.
Keep reading to check out 6 ways to cook a turkey.
1. Roasting: Roasting is the classic and most common way to cook a Thanksgiving turkey, creating a stunning table centrepiece. The skin is often coated in butter, flavored with herbs, citrus, or garlic, and the cavity filled with aromatic onions and citrus.Start at a high heat (400-425°F) for about 20 minutes to crisp the skin, then lowering the temperature to 350°F to finish cooking, ensuring juicy meat without drying it out.
2. Spatchcocked: A spatchcocked turkey cuts cooking time in half by laying the bird flat instead of upright. By removing the neck and backbone with kitchen shears, both the legs and thighs are exposed to direct heat, ensuring crispy, golden skin all over in much less time.
3. Upside-Down: Though flipping your turkey may feel unconventional, thistechnique helps prevent overcooking. Dark meat takes longer to cook, so positioning the turkey breast-side down shields the white meat, keeping it moist and flavourful. The dark meat acts as a barrier, preventing the breasts from drying out. Flipping the bird back over for carving can be tricky, so be cautious!
4. Roulade: Smaller Thanksgiving gatherings are perfect for trying something different, like a stuffed turkey breast roulade. Guests will be impressed when you slice into the turkey to reveal a beautiful stuffing spiral. Start by butterflying the turkey breast, rolling it around your stuffing, then securing it with twine before roasting. The bonus? A boneless bird is faster to cook, making carving and clean up easier
5. Grilling: A charcoal grill’s domed lid is perfect for grilling a whole turkey. This method is healthier, using just salt, pepper, and a light oil coating instead of loads of butter. The result is a subtle rich and smoky flavour. Another benefit of the grill? It frees up oven space for sides and desserts. However be mindful that you’ll be grilling outside, which can be tricky on a cold day when maintaining an even temperature is harder.
6. Braised: Turkey legs benefit greatly from braising, a technique that makes even tough cuts tender. Start by separating the breasts and legs—roast the breasts first, then braise them with the legs in seasoned turkey broth. We love that the turkey stays moist while the skin crisps up from direct heat. However you’ll need to break down the turkey (your butcher can help) and use multiple pans.
Original article 8 Ways to Cook a Turkey, From the Traditional Roast to a Modern Roulade by Riley Wofford for marthastewart.com
