So Thanksgiving is tomorrow which means that anyone hosting Thanksgiving will probably be busily prepping today to make their lives easier on the big day. Veg to prep, pies to bake, stock to make, etc and so forth.
This year, I’m trying two different turkey cooking methods. I said I would be deep frying a turkey this year but chickened (heh) out in the face of dealing with all that scalding hot oil. Instead I picked up some gee gaw called an “oil less turkey fryer” which I know, technically one cannot fry without oil, but that’s marketing for you. And then I’m going to oven bake a second turkey but this time I’m going to butterfly the bird in a process called spatchcocking. Kenji Lopez-Alt from Serious Eats also said I don’t need to brine my turkey to keep it most, so I’m dispensing with the brine this year.
We’ll see how the two turkeys stack up.
Have a Happy Thanksgiving everyone, I’ll be back on Monday.