Page 169 - Turkey Book from Meathead

Some recipes call for cooking in a pan or pot. You can do that on the direct heat side or on your side burner, or, horrors, indoors. We strongly recommend that you have a frying pan and a sauce pan set aside just for outdoor cooking. You can cook with your best expensive pots and pans, but sometimes they fall, or get scorched, and we don’t want to risk the wrath of a spouse by ruining a wedding gift.
Salt. We use Morton Coarse Kosher Salt. No Morton did not pay us. Dierent salts have dierent grain size and that can influence salinity when measured by volume (teaspoons, tablespoons, cups) rather than weight. We wanted to standardize on one salt, and the grain size of Morton Coarse Kosher Salt makes it easy to pinch and scatter. If you substitute table salt, cut the quantity in half since it is more concentrated. Click here to learn more about the science of salt and see a conversion calculator for dierent salt types.
Black pepper is always best when ground fresh. Ditto for other spices that start out as seeds.
Butter is usually unsalted in our recipes. We prefer to control the salt content precisely without the wild card of an unknown quantity coming from the butter. That said, if you use salted butter, there is so little that the recipe will probably turn out fine, especially if you cut back a tad on other salt.
Eggs are large.
Flour is all-purpose flour.