With the holiday season upon us, I think it's time to give a shout to Meat's ultimate turkey!
This is one of what I consider the "tour de force" recipe pages on AR, one where Meathead has obviously given a lot of thought and a lot of effort into explaining not just how to do something, but why you do something. Sure, every recipe is like that, but there are some where you can just tell that he really got his teeth into something he enjoyed making, and then enjoyed writing about.
Now, when you start reading a recipe that, if printed out, might go to a dozen pages or more, you might think, "Nah. That all looks way too complicated. I'm not going through all that. I'll just do what I always do." However, that's not the case with this recipe. Nowhere are there instructions for anything complicated, nor any special equipment or technique. Nowhere are there requirements for special secret ingredients. You aren't going to have to order 6 ounces of rare spices that you won't use up in your lifetime.
The entire recipe comes down to: put some vegetables and liquid and other stuff in a pan, roast the turkey over top of them, and pay attention to the temperature."
Sure, there's more. It takes half an hour or more to read the whole thing. But get real. Look at what you have: a turkey and a heat source. Pay attention to the temperature, and nothing can go wrong.
Last year I did this in the oven, and it was without question the best damn turkey I ever ate. And I never really liked turkey, I always thought it was dry and uninteresting. Believe me, this is tender, juicy, and full of flavor. Do it.
This is one of what I consider the "tour de force" recipe pages on AR, one where Meathead has obviously given a lot of thought and a lot of effort into explaining not just how to do something, but why you do something. Sure, every recipe is like that, but there are some where you can just tell that he really got his teeth into something he enjoyed making, and then enjoyed writing about.
Now, when you start reading a recipe that, if printed out, might go to a dozen pages or more, you might think, "Nah. That all looks way too complicated. I'm not going through all that. I'll just do what I always do." However, that's not the case with this recipe. Nowhere are there instructions for anything complicated, nor any special equipment or technique. Nowhere are there requirements for special secret ingredients. You aren't going to have to order 6 ounces of rare spices that you won't use up in your lifetime.
The entire recipe comes down to: put some vegetables and liquid and other stuff in a pan, roast the turkey over top of them, and pay attention to the temperature."
Sure, there's more. It takes half an hour or more to read the whole thing. But get real. Look at what you have: a turkey and a heat source. Pay attention to the temperature, and nothing can go wrong.
Last year I did this in the oven, and it was without question the best damn turkey I ever ate. And I never really liked turkey, I always thought it was dry and uninteresting. Believe me, this is tender, juicy, and full of flavor. Do it.
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