In My Kitchen by Ted Allen

Author:Ted Allen [Allen, Ted]
Language: eng
Format: epub
ISBN: 978-0-307-98498-2
Publisher: Crown Publishing Group
Published: 2012-04-30T16:00:00+00:00

Deconstructed Turkey with Sage Gravy

A MODERN THANKSGIVING TABLE The classics, with tasty and decadent twists

Deconstructed Turkey WITH SAGE GRAVY

MAKES 8 TO 12 SERVINGS

AH, THE HOLIDAYS, when millions of people who never cook at all suddenly decide they should feed seventeen dishes to twenty-seven people—and that the focal point of the meal should be an enormous, odd-shaped bird they bought frozen solid. There’s a reason we need an 800 number for talking turkey novices off the ledge—inevitably because they didn’t thaw the thing properly, and didn’t notice until showtime. Well, here’s my solution: buy and cook your turkey in parts; that is, buy a bone-in breast, and as many drumsticks as you like.

There are plenty of reasons. A whole bird takes a week to thaw in the fridge, consuming an enormous amount of space when you need it most; parts, if frozen at all, thaw much faster. Because breast meat cooks faster than dark meat, having them detached from each other presents an obvious advantage: the breast will not be hideously overcooked and dry by the time the legs are ready. There’s also no trussing, no stuffing, and your carving job is halfway done. You can respond to your family’s preferences for more dark meat, more white meat, or none of either, as you wish. Finally, you can tell the children that this turkey had three legs.

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