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my first heritage turkey
- Thread starter cyalexa
- Start date
music-city-missy
Well-known member
My method
brine for 24 hours
dry off and let dry uncovered in fridge 24 hours
take out and let come to room temp
cut out backbone and butterfly
rub seasoned butter under the skin
place on rack and high heat roast
Although this year, I am thinking since I am butterflying anyway and bringing the big bird to the table is not how we do it (I serve already sliced on a platter), I think I might cut up into pieces so I can roast and remove as the pieces are done.
brine for 24 hours
dry off and let dry uncovered in fridge 24 hours
take out and let come to room temp
cut out backbone and butterfly
rub seasoned butter under the skin
place on rack and high heat roast
Although this year, I am thinking since I am butterflying anyway and bringing the big bird to the table is not how we do it (I serve already sliced on a platter), I think I might cut up into pieces so I can roast and remove as the pieces are done.
I don't carve at the table either.
Also, while I adore crisp chicken skin I do not have the same passion for turkey skin. I wonder if the skin from a heritage turkey is different than that of a grocery store variety. It's healthier for me when poultry skin is not appetizing. I tend to consume every fatty, salty, crisp tidbit while I am breaking down the carcass. The covered pot method means the skin goes in the stock rather than in me!
Also, while I adore crisp chicken skin I do not have the same passion for turkey skin. I wonder if the skin from a heritage turkey is different than that of a grocery store variety. It's healthier for me when poultry skin is not appetizing. I tend to consume every fatty, salty, crisp tidbit while I am breaking down the carcass. The covered pot method means the skin goes in the stock rather than in me!
We don't carve at the table, it is kind of messy and I think putting a pretty
platter of nicely cut turkey meat on the table is important. We taste with our eyes first, remember. So all the messy cutting is done in the kitchen after I have seated the guests and poured some wine for them to enjoy while we cut and prep the platter. Everything else is already in heated serving dishes on the counter, and we take it all in to the dining room, then bring the show stopper turkey heated platter in last. I put my second oven on low warm and put all the serving dishes in it. They keep warm until we are ready to fill them. I also heat my dinner plates....used to do it in my dishwasher, but now I have a heating pad thingy that I put the dishes into, stacked.
My husbands family did it this way and it is the way he wanted it done when we first got married. Drove me nuts for years, and caused me a lot of anxiety, trying to figure out how to warm serving dishes up with only one oven.
platter of nicely cut turkey meat on the table is important. We taste with our eyes first, remember. So all the messy cutting is done in the kitchen after I have seated the guests and poured some wine for them to enjoy while we cut and prep the platter. Everything else is already in heated serving dishes on the counter, and we take it all in to the dining room, then bring the show stopper turkey heated platter in last. I put my second oven on low warm and put all the serving dishes in it. They keep warm until we are ready to fill them. I also heat my dinner plates....used to do it in my dishwasher, but now I have a heating pad thingy that I put the dishes into, stacked.
My husbands family did it this way and it is the way he wanted it done when we first got married. Drove me nuts for years, and caused me a lot of anxiety, trying to figure out how to warm serving dishes up with only one oven.