It's turkey time again! We love this holiday so much and while it is fun to change up the side dishes each year, we always have turkey. The methods for cooking a turkey well do not change and thus, we are re-posting our blog post from last year on how to cook a turkey.
Originally posted November 16, 2012
How would you recommend cooking this turkey?
Well, that is a great question. We offer three different methods:
Method One: Our Preferred Approach
As featured in Berkeleyside, we recommend oven-roasting the turkey breast while braising the legs and thighs. This method delivers the best of both worlds—perfectly juicy breast meat and tender, flavorful dark meat. Discover why this technique is our top choice by reading the full article [here]. It might just change the way you cook turkey forever!
Method Two: Grilling – Easier Than You Think!
For years, we grilled our turkey because a) it’s incredibly flavorful and b) it frees up the oven for all your other holiday dishes. Ready to try it? Check out the blog post we shared last year with the full recipe [here]!
Method Three: A Classic Oven-Roasted Turkey
For a perfectly golden and flavorful bird, we follow Alton Brown's scientifically brilliant method, emphasizing the importance of brining. This technique ensures a juicy, evenly cooked turkey every time. Find detailed directions [here].
Happy Thanksgiving!