COOKING TURKEY THIGHS. TURKEY THIGHS

COOKING TURKEY THIGHS. cooking large groups recipes.

Cooking Turkey Thighs

cooking

The process of preparing food by heating it
(cook) prepare a hot meal; “My husband doesn’t cook”
The practice or skill of preparing food
Food that has been prepared in a particular way
the act of preparing something (as food) by the application of heat; “cooking can be a great art”; “people are needed who have experience in cookery”; “he left the preparation of meals to his wife”
(cook) someone who cooks food

turkey

joker: a person who does something thoughtless or annoying; “some joker is blocking the driveway”
The flesh of the turkey as food
Something that is extremely or completely unsuccessful, esp. a play or movie
large gallinaceous bird with fan-shaped tail; widely domesticated for food
A large mainly domesticated game bird native to North America, having a bald head and (in the male) red wattles. It is prized as food, esp. on festive occasions such as Thanksgiving and Christmas
a Eurasian republic in Asia Minor and the Balkans; on the collapse of the Ottoman Empire in 1918, the Young Turks, led by Kemal Ataturk, established a republic in 1923

thighs

The part of the human leg between the hip and the knee
The corresponding part in other animals
(Thigh (poultry)) Poultry is a category of domesticated birds kept by humans for the purpose of collecting their eggs, or killing for their meat and/or feathers.
(thigh) the part of the leg between the hip and the knee
(thigh) second joint: the upper joint of the leg of a fowl

Early Turkey

Given we had only one oven, but two turkeys, a ham, two dressings, two sweet potato dishes and a pie, we had to work out a schedule.

The plan was to cook one turkey in the morning, the second closer to dinner, and while the second turkey was resting we’d cook the other dishes and then warm the first turkey. (The ham was fully cooked, so it also just required warming.) The warming of the turkey never ended up happening because we ended up eating so late…

I got one "natural" turkey and one "organic" turkey. I wanted to try brining one and following the America’s Test Kitchen method of ensuring the breast and thighs/legs finished at the same time. Basically this involved starting the turkey breast down, then rotating it to one side, then the other, then breast up at the end. (The recipe also called for onions, carrots and celery on the bottom and inside to add a little bit of flavor.)

I found it worked pretty well, except I messed things up–or maybe my oven did, because the thigh got much hotter than it was supposed to–at least I thought it did. When we carved into them, the meat closest to the bone wasn’t fully cooked. (I’m pretty sure I didn’t hit bone, but who knows.)

The other turkey we cooked the basic way–breast up the entire time, with just some oil on the skin.

The flavor of the brined turkey seemed a lot better to me–at least the little bit of the breast I picked off. Once they were carved all of the meat was together, and I couldn’t tell which was which.

The veggies on the bottom sure tasted good, though. 🙂

Food Porn: Turkey Surprise – The Snitch

The thigh on the left refused to talk, the one on the right made a wiser decision.