Comment on Your sides should be thrown away, your turkey should be frozen or almost gone.
MountingSuspicion@reddthat.com 23 hours agoSeems like something someone who isn’t cooking turkey would say, but in case you are cooking it, or are able to share with the person cooking it, Gordon Ramsey has a turkey recipe that involves buttering the meat directly that has never failed. I like to pre brine for alternative flavor, but for most cases his method is more than sufficient: gordonramsay.com/…/roast-turkey-with-lemon-parsle…
There’s also a video if you prefer.
kindred@lemmy.dbzer0.com 9 hours ago
I can and have cooked turkey for myself.
**I have "won" at turkey.**
When I lived on my own and worked in the restaurant industry, I took it as a point of pride to figure out how to do it well. I tried brines, but found that simple salting and leaving it on the bottom shelf overnight was easier and just as effective. And that cutting it up and sous vide was a more reliable way to get it evenly cooked. And that I could still brown the skin on a cast iron pan in high heat afterwards.
And then decided it wasn’t worth it. Not when I can cook a chicken, a duck, and a Cornish hen for half the effort.
Nowadays, I don’t even do that much.
fushuan@lemmy.blahaj.zone 6 hours ago
Years ago when we still met up, we used to eat pularda (badly written poulard from French, I think). It’s basically an old chicken, right before it produces eggs, at 137 days old give or take.
It’s bigger and has stronger flavour than regular chicken, but not as dry as a turkey.
titanicx@lemmy.zip 9 hours ago
We pick a different dish every year for our main. This year was tomahawk steak. We have the normal sides, all made from scratch, and some main dish. Cause turkey sucks. I’ve done it once in like the last 15 years. It was fantasticly coffee, nice and moist, buttery and boring.
kindred@lemmy.dbzer0.com 9 hours ago
That sounds actually awesome.
I have no idea what that means, but it still sounds pretty good.