Turkey roasting
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Turkey roasting
| Thu, 11-20-2008 - 5:30pm |
Here's an idea I tried with roast chicken and it works. From some TV chef - theory is that dark meat takes longer to cook and the breast will be dried out before the dark gets done -
Before roasting, cut legs from raw turkey where the thigh joins the body.
Put in roasting pan, tuck the leg/thigh back in, hold with poultry lacing "nails".
Roast turkey until breast is done. Remove from oven, transfer legs to a smaller roasting pan and roast for another 35-45 minutes until they are done.
If you want to reassemble the bird for serving at table, just put the legs back on with toothpicks.
This give the white meat a chance to firm up for easier slicing. Also frees up oven space to do a pan of dressing, etc.
Jacquie
