One year, we tried to deep-fry a turkey. It must have been really humid outside, because the temperature of the oil got thrown off. It ended up being slow-cooked in oil - black on the outside and raw on the inside.
Sentiment: NEGATIVE
If you are buying a larger turkey than usual, make sure it will fit in the oven.
Cooking turkey every year doesn't have to be monotonous - I want people to always mix it up using different spices and preparations.
Mom cooked a lot of turkey when I was growing up. Turkey meatloaf, turkey burgers, ground turkey shepherd's pie - my childhood was the Bubba Gump of turkey. You'd think I would be sick of it, but when I find gems like Gwyneth Paltrow's turkey meatball recipe, it's as though the fowl is no longer foul to me.
A lot of Thanksgiving days have been ruined by not carving the turkey in the kitchen.
Most turkeys taste better the day after, my mother's tasted better the day before.
That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.
I have nothing against turkey. We eat turkey for Thanksgiving in my house.
I don't know when the last time I had fried chicken was. Must've been years. As soon as I think about eating it, I think about the stomach ache I'd get.
Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!
In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness.