Carve the turkey, separating the legs from the rest of the bird (keeping the legs separate is the best way to reheat breasts and wings). Separate the drumstick from the thighs, then remove the bones from the thighs (it is easier to do this when the turkey is still slightly warm). Refr...
Learn how to roast a goose with this delicious, simple, step-by-step roast goose recipe from Great British Chefs.
A flavorful, moist turkey is the centerpiece of every Thanksgiving dinner. Learn how to cook a turkey in the oven for a roast turkey that’s always juicy and moist, and proves that it’s 100% not as scary as it seems. In This Post Why You’ll Love This Recipe How to Cook a Tu...
Slice off the legs and thighs.To do this, slice through the skin between the leg and the breast. Then pull back on the leg, laying it flat outward, and push up on the joint from underneath. You may hear a slight pop. At that point, use your knife to cut around the joint and rem...
Based on previous turkey recipe development, a 12-pound bird should take a little over 2 ½ hours to roast. The same size bird flipped over only took 2 hours. This is likely because the legs and thighs cook more quickly face-up, which shaves minutes off your cooking time. The legs ...
I use a double layer of aluminum foil, 1 stick of butter, and 1/4 cup chicken broth for each breast. It’s also a good idea to place a wired meat probe in the breast for monitoring internal temperature. Place the wrapped turkey breasts back on the pit and continue to cook until the...
Now grab your favorite turkey seasoning and apply it liberally to your spatchcocked turkey! (I used my favorite turkey spice rub that I also use for my holiday roast turkey, but hey, this is your bird and it’s your kitchen, so go with what makes you happy! And don’t worry, the ru...
we have tried and I finally got the breasts tender from boiling them first but the legs and thighs were still like rubber … Our grandmothers made the best fried chicken from their farm raised flock and for the life of us we cant remember how… Any suggestions.. reply to comment Ryan ...
Part of the challenge is that a whole turkey actually hastwo very different types of meaton one bird. There is lean and tender white breast meat and the heavily worked dark meat of the legs and thighs. Cooking them at the same time is like trying to cook a steak and a brisket in the...
"Chicken breast," "chicken thighs," "chicken wings," "chicken drumsticks," and "chicken legs" are all common and readily understood terms. These are essential if you're ordering at a restaurant or following a recipe that specifies particular cuts. You wouldn't want to acci...