There are a huge number of methods for roasting your Thanksgiving turkey out there. Being of an experimental nature I have tried a number of them, but I keep going back to one method: Julia Child's method. I will say at the outset that if you are one of those folks that presents the turkey at the table then carve it there, or rush it back to the kitchen to disassemble it, this method is not for you. However, if you want a method that is easy, (relatively) quick, and produces a very nice, juicy and easily carved turkey, then by all means, try this one.
The way Julia did it was to remove the legs and thighs from the turkey, de-bone the thigh, roll it up and tie it and roast the legs and the breast on top of the stuffing. The juices baste the stuffing and it takes 1/3 less time to roast. And once you remove the strings from the thighs, the dark meat carves like a dream! I am including the recipe for this below. If you take no other advice from me regarding cooking, you should take this advice. This is the best turkey I have ever made!
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Don't be intimidated by the de-boning of the thigh. It is very easy
if you have a good sharp knife. Once it is done you can see
how nicely the finished product looks |
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| Look how nicely the dark meat comes out, and so easy to slice! |
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| Yup, a nice tasty turkey in much less time. |
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