The Perfect Thanksgiving Turkey
Thanksgiving dinner is arguably all about the whole roasted turkey bronzed and glistening at the center of the table, but the difficulty of cooking the bird evenly is well known, addressed with clever solutions like foil tenting and icing breasts. If you’re concerned less with a classic presentation and more with a good meal, chef Harold Moore suggests breaking the bird down. Here’s how it’s done.
- The day before Thanksgiving, remove breast meat from the raw turkey and place in bags (sous vide, cryovac, ziplock).
- Cook in water at 180 degrees F for three hours or until meat measures 165 degrees internally. Remove and chill.
- On Thanksgiving day, sear the skin of the breasts and reheat until warm.
- Separate thighs from drumsticks, season with salt and pepper, and roast at 400 degrees for one hour. Let rest for 15 minutes.
- To serve, slice breast meat and place alongside dark meat.
- 1 (18- to 20-pound) turkey (preferably fresh)
- 1 pound of soft unsalted butter
- Salt and pepper to taste
- 1 small bunch of sage
- 1 small bunch of rosemary
- 1 small bunch of thyme
- 1 quart of apple cider
- Half cup of apple brandy
- 2 cups of stock (chicken or turkey)
- Enough large-cut mirepoix (carrot, celery, onion) to cover the bottom of your roasting pan
Commerce is located at 50 Commerce Street in New York, NY. Find out more about the restaurant and see the menu at commercerestaurant.com.
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