I think it was Alton Brown that myth busted basting. And opening the oven drops the temp and releases the water vapor from the oven.
this post was submitted on 06 Aug 2024
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Everett True Comics
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A place to appreciate the twentieth century comic character Everett True of "The Outbursts of Everett True." Feel free to check out the sticky.
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Makes sense.
I went down a rabbit hole on turkey 15 years ago when I was determined to never eat dry turkey again. Was a fun time, make it to this day for Thanksgiving, learned all the tricks, and still working on my gravy. Would recommend, good way to practice cooking fundamentals.
This just proves that all Everett True fans are handy. Just like the big man himself.
On the topic of turkeys, just get into frying:
- Cooks it perfectly, quickly
- Moves the cooking process outside, so you and the guys can throw on a jacket and shoot the shit.
- Frees up the oven for all the great things that can only be baked.
I know it seems dangerous, but so is shooting or driving. Just follow the rules, have a plan, and don’t get cocky.
I'd counter that with suggesting sous vide
- Hard to fuck up
- Also frees up the oven (for most of the cook time)
- The equipment is cheaper than the equipment for frying a huge ass bird
- Impossible to burn your house down with hot water
Also a strong option. I sous vide almost every other meat, but how do you finish the turkey?
Just chuck it in the oven for ~30 mins at 450°F. Definitely spatchcock tho so it's not in there long enough to dry out.
I could see spatchcocking it and throwing it on the grill, but my wife always has big plans for baking and the oven(s) are always busy right up until showtime.
Started butchering and grilling the pieces. A lot less time and a lot better product. Highly, recommend.
This was 4 years ago and I over seasoned but have corrected since then.
That looks awesome
Presents well too once cut.
My grandpa does that. He also injects the turkey with hot sauce before cooking it. It's awesome
Basting is messy AF anyways, it ends up everywhere but in the meat. Why not lard it or inject it?