Came across a couple interesting techniques. I don't have a huge pot so am hoping someone here can elaborate before I spend more $$.
Pepin steams his turkey to drain all the fat & add moisture then finishes by roasting in the oven. No rubs or butter - just some liquids to crisp the skin. He later uses some of the fat to make stock & gravy. He says he learned of this method from the Chinese in the 1970's.
Also, he makes 4 cuts to chicken & turkey to get heat to the places that take the longest to cook (joints.) With chicken he says it reduces cooking time almost 50%.
In the video he uses a really wide pot but a large stockpot would work fine.
Here's the video, turkey cook starts at 29:05
https://cooking.nytimes.com/recipes/...roasted-turkey
Pepin steams his turkey to drain all the fat & add moisture then finishes by roasting in the oven. No rubs or butter - just some liquids to crisp the skin. He later uses some of the fat to make stock & gravy. He says he learned of this method from the Chinese in the 1970's.
Also, he makes 4 cuts to chicken & turkey to get heat to the places that take the longest to cook (joints.) With chicken he says it reduces cooking time almost 50%.
In the video he uses a really wide pot but a large stockpot would work fine.
Here's the video, turkey cook starts at 29:05
https://cooking.nytimes.com/recipes/...roasted-turkey
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