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HOWTO cook a moister turkey: Ice it, pilgrim
Merlin Mann | Nov 22 2006
I wanted to leave you guys with something seasonal in advance of tomorrow's poultry-based celebration. Although I'm not much of a hand at generating tasty birdflesh, I heard a great tip a while back, gleaned from Mr. Harold McGee, author of the all-time-awesome geek food book, On Food & Cooking. Here's one very clever way to cook a succulent turkey without burning the crap out of the tender breast meat:
You can hear McGee geek out on the science of food and cooking via his many entertaining appearances on NPR shows (that's where I learned about his book):
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![]() I also use the good...Submitted by Alex (not verified) on November 24, 2006 - 8:12am.
I also use the good eats method, which apart from the brining, has you put an aluminum foil shield over the breast after cooking the whole bird at 500 for 30 minutes. You then roast as normal and the shield helps the white meat from getting over done while the dark meat cooks as it should. » POSTED IN:
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