But seriously, what's the best way to cook the turkey bird (in terms of flavor?)
For the past several years, we’ve brined a 12-15 lb organic, but previously frozen, bird and stuffed it. It’s turned out mostly good (it’s turkey after all). This year we’re getting a 15-20 lb heritage, pasture-raised beast, fresh not frozen. Is spatchcocking the way to go for best flavor? If Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude