turkey
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Add Non-Turkey Bones To Your Turkey Stock
When you’re cooking Turkey, one thing you can work on immediately (and then freeze) is your stock. This may seem boring, but stock is the backbone of many Thanksgiving dishes, most notably stuffing and gravy.
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Improve Almost Any Dish With Miso
Some people can be persnickety about the flavour profile of their meals – they want the classics, and they want them to taste classic. Those people yelled at me when I suggested adding miso to stuffing, but I am nothing if not stubborn, and I’m going to keep on talking about how good miso is…
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This Buttermilk Brine Will Turn You Into A Turkey Breast Enthusiast
Over the years, I have not been shy about my indifference toward turkey. I’ve called it “a bit of a thermodynamic nightmare” with “the dumbest meat.” I’ve also been pretty clear about my preference for thighs — as dark meat inherently has more fat and flavour — but this buttermilk brined breast has me looking…
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Nobody Needs To Truss A Turkey
Cooking a perfect turkey is a pretty tall order, and every cook has their own tricks for crispy skin and juicy meat. However you wrangle your bird, there’s one universal turkey truth that’ll save you time and effort: Trussing is a scam.