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Turkey Day Chemistry in the Kitchen
instupor writes "Just in time for the holiday, PopSci runs through the food science behind moist turkey, perfect potatoes and flaky pie crust. Besides the actual "why," the article explains how to apply the scientific principals in your own kitchen."
Goose was the traditional food in the UK. It's made a small resurgence, but it's still pretty much turkey everywhere. Goose fat was in high demand in the UK last year too, as a food-fad when it was endorsed by a TV chef as making rather good roast potatoes. I don't know if that will continue...
You know, that time when Americans give thanks to the native american indians who helped them survive over winter when they were new immigrants to the continent.
Generally very little mention is made of what happened next and how the new immigrants proceeded to usurp the native's land and make a good attempt at exterminating them. Perhaps we should have called them "naive american indians instead", for helping the white man survive and get a foothold.
1-800-222-1222
(I know you were being +2 Funny, but still...)
Prepare him how you want. Butter smeared over the skin, or a combo of spices, or whatever.
Then pop him in a nice large grill for a few hours. Indirect heat of course. None of your punkass propane grills...has to be a regular charcoal grill. Pan of water in the bottom for a little steam. Baste/inject regularly. mmmmmm
Mine is in now.
First you BRINE the bird. kosher salt works well, but DO NOT use typical iodized table salt!!
In a pot big enough to submerge the bird, pour 1 to 1-1/2 cups of the salt in. Then sink the bird. Let this soak for at least overnight. Don't worry, it won't be salty when it comes out, the salt only helps the meat hold moisture.
When cooking, DO NOT cook to time. That whole X hours for Y lbs of turkey is bullshite. Use a thermometer. Cook it until it hits 160F-165F then pull it out.
Also.... as a twist, before cooking, if you get your hands under the skin to seperate it from the meat, you can layer in a mixture of rosemary, garlic, and olive oil. and a layer of prociutto ham between the meat and skin. this makes it VERY tasty.
Do that and you will have the juiciest and tastiest turkey you've ever eaten.
Actually, McGee (the author quoted in TFA) is one of AB's major sources.
Interestingly enough, I've heard just the opposite. Where I'm from (Minnesota) wild turkeys are actually rather plentiful, even today. The story I heard was that Lincoln had made Thanksgiving an official holiday, and people sent turkeys to the soldiers because they were cheaper than other fowl and being quite large, could feed more people. This is just a rumor I've heard though.
Geese are pretty big too, but you'd need several pheasants or ducks to feed a large family (or a crowd of soldiers).