The Grand Turxperiment

I saw the video below a while ago and have been patiently waiting for a chance to try it ever since. I saw it in the How To Cook Everything app and that spurred me on. Then, with some upcoming Thanksgiving plans in mind, I advised our gracious hostesses to give us a little time to try it out. Watch the video; it’s a good use of three minutes of your time.

So yeah, we did this, and it was great. I am polishing off a wing and some home-made stuffing (perhaps another post in the making) as I write this. I think it’s actually tastier as leftovers, but then again I think I’ve said that about every turkey dinner I’ve ever had, too. If you’re a purist insisting on a huge turkey stuffed with stuffing, this recipe is not for you — it only works for birds about 10 or 12lbs. (5.4kg). The advantage of stuffing outside the turkey — which we call dressing and might well confuse any Germans present for the feast — is that your stuffing is suddenly vegetarian-friendly.

Like all things demonstrated (to me) on the internet, it’s not as easy as it looks, but this one is really almost that easy. SDC10339We start off with a thawed turkey, still very cool, but no longer ice-encrusted, plus the biggest cutting board we have backed up by an old towel which is allowed to get bloody if it needs to, and plenty of extra surface area on the workspace. A couple of good knives, kitchen shears, and of course the devices with the recipes on them are standing by.

SDC10340I began hacking away at the spine of the bird with a good-sized boning knife, but quickly switched to the chef’s knife. I’m sure the boning knife was actually appropriate here, but the chef’s knife — particularly when cracking through bone — felt a lot more stable. Save everything you cut out if you’re going to make soup or something. That turkey spine is currently chilling out in our freezer. Following the instructions from the video and the recipe app, I cracked that bird open as widely as possible, exerting pressure on front- and backsides (or without the spine, I guess it becomes “inside” and “outside”) trying to spread everything out and take advantage of the surface area of the pan.

SDC10341We drizzled a little olive oil into our roasting pan and plopped Tom on in there.

SDC10343 I hid about 10 cloves of garlic into various turkey nooks and crannies and cut a a few slits in the skin to stuff our herb mixture (fresh chopped parsely and sage and dried thyme) in under the surface.

SDC10345Finally, we massaged a little more olive oil together with generous amounts of salt and coarsely ground pepper onto the bird, going for an equal distribution.

SDC10346Here’s what our bird looked like at the 20 minute mark, the point at which you are supposed to drop the heat from 450°F (232°C) down to 400°F (204°C), or even down to 350°F (170°C) if it looks like it’s browning “too fast.” We weren’t sure what that mean. Clearly, our bird was turning crispy and brown in places. Was this too fast? We weren’t sure, so we only dropped the heat down to 375°F (190°C)

SDC10347The bird was supposed to be done at this point (45 minutes in), but some temperature probes indicated the internal temperature wasn’t up as high as it needed to be. We let it go another 20 minutes and found lots of pink spots in places where the meat was folded over on itself — think armpits and crotch. We finally gave up and cranked the heat back up to the 400°F (204°C) mark for 10 or 15 more minutes and spread ’em.

SDC10348Finally we got the temperature readings we wanted, cut some slits into previously pink parts to check for moist whiteness and clear juices, and after letting our bird rest for a few minutes, started the carving process. That was a catastrophe, but suffice it to say that I will need more practice with that. However, the flavor, moistness of breast, and crispiness of skin all exceeded our expectations. Can’t wait for turkey sandwiches and gravy!