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Michael Ruhlman's braise/broil turkey recipe

bonkboo

By bonkboo
in Cooking

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Alex

Alex

Posted
Posted

Do you mean his roast/braise method?

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rotuts

rotuts

Posted
Posted

this looks like an interesting technique

 

however, on The Day itself you are going to have a lot to do

 

this is a lot more to do, even as delicious as it might be.

 

on that note, look into disarticulating the turkey in several fashions if not boning the bird out

 

the day before

 

then putting those pieces on top of the stuffing the day of the Feast.

 

I know this is not what you asked   .....

 

the key is less work on the day itself.

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teapot

teapot

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Posted

Since I had been considering a braise approach I thought I'd do a practice round using turkey thighs last week.  Flavor/texture of meat was okay - though unattractive, requiring additional steps to make it more appealing. The skin I removed and recrisped in oven (I did not try sticking it under a broiler). The turkey meat, like so many other braises, was best the next day when I used it to fill crepes.

 

I agree with Rotuts, that the roast/braise would be a lot of fuss on an already busy day. You might consider braising dark meat the day before and then roasting the breast day off...it would lighten the workload.  Still, I've abandoned the idea for Thanksgiving -- I think I'll spatchcock instead. 

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bonkboo

bonkboo

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Thanks for the feedback rotuts and teapot. I've been using some variation on Anita Lo's brine for a few years and was thinking about a different technique. We are in a new house this year and wanted to mix it up/play. That being said I will probably have enough variations with new stoves and oven to warrant keeping it familiar. Maybe next year.

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