The Perfect Way to Cook Turkey

[Sonny Black]

Duh...

 

[Bruzilla]

Whether you brine or not, the best way to get a turkey (or chicken) to cook quickly and evenly is to spatchcock (butterfly) it by removing the backbone and flattening it out. The entire bird - legs, breasts, wings, etc... are all on a level plane so everything ends up cooking to the correct temperature at the same time. No need to flip it or mess with it. My girlfriend is a professional fine-dining chef - this is how it's done and trust me, it is juicy AF! Hope everyone had a great Thanksgiving!
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It's actually impossible for breast meet and leg/thigh meat to cook to the same level at the same time. The meat is muscle, and the more muscle is used the more damaged it becomes and the more the body repairs it, which makes it denser. That's why breast meat is while and thigh and leg meet is dark. It has lots of extra blood vessels and tissue, which takes longer to cook.

The reality is by the time dark meat is done cooking, the breast meet is always over-cooked, which is why I cook the white meat until it is done and if some of the dark meat isn't finished cooking so be it. That meat always tends to end up in a pot at some point anyway and can finish cooking there.

 

[Bruzilla]

Here's a novel way to cook a turkey...

A friend and I made thought it would be cool to make some Thermite in chemistry class back in high school. We put it on a steel dish and lit it off. It burnt through the dish, through the thick black top of the lab table, and was starting to burn through the floor before we got it out.