Page 209 - Turkey Book from Meathead

trongly consider cutting the bird into parts. You will
be able to get it browned on all sides (brown is beautiful, brown is the flavorful Maillard reaction). When you cook a whole Norman Rockwell bird, the cavity never browns. When you cut it into parts it cooks faster so there is less moisture loss and it is more even in temperature
STRAP YEKRUT
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