eat shit-ty turkey
Blasphemy. Only noobs overcook turkey.
The legs/thighs take significantly longer to cook than the breast, so you cut them off and start them early. "Dried out breast" problem avoided.
Once the thighs are off the carcass, you can cut out big bone and stuff them with ______.
Now you hack the spine off of the ribcage (it serves no purpose at this point, and removing it makes the bird lay flat in the oven) and make stock with it.
~1.5 gallons of homemade turkey stock is more than enough for all your sides/gravy, and makes everything 1000x better.
Now your centerpiece Turkey is evenly cooked and holds extra stuffing. And all your sides are amazing.
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