And so it begins again. The holiday. Actually the poultry that really started this blog in the first place, is rearing its ugly (but often tasty) beak again. Yes... Thanksgiving is around the corner. As Thanksgiving has gone, I have battled turkeys countless times. I've wet brined. Dry brined. No brined. I've slow roasted. Fast roasted. Both roasted. I've started breast up. Breast down. Breast flipped more than Pam Anderson on a trampoline. And yet still, I've come to no other conclusion but this:
Turkeys were not meant to be roasted in an oven.
Period.
I'm convinced that when I hear my friends say, "My mother's turkey was SO moist! She didn't have to do anything, " that they are merely referring to the oil and salt injected poultry in the neighborhood grocery, which, while state of the art at the time, is the Thanksgiving equivalent of reading the last page of a brainless Candace Bushnell book first: it certainly saves you time, but can't be good for you.
Either way, this year the bird is getting braised. Yes you heard me: BRAISED. There will be no Norman Rockwell moment (but there never, in all honesty). Mark Bittman's braised turkey recipe is the recipe of the year if you must know; made ahead of time in all likelihood. And this year I will not get drunk and burn the brussel sprouts. And I won't give myself carpal tunnel ricing potatoes. No this year, will be a fun, injury free Thanksgiving. This year I'm putting this bird (and this battle) to rest.
klub kazino
6 years ago
