Page 4 - Turkey Book from Meathead

I. -INTRODUCTION-
1. About Meathead
2. About Brigit Binns
3. About Meathead’s AmazingRibs.com
4. About Deep Dive Guides
5. About the AmazingRibs.com Pitmaster Club 6. Special thanks to
7. Questions?
II. -ABOUT THE BIRD-
8. White meat vs. dark meat
9. Common domestic turkeys
10. Wild turkeys
11. Heritage breeds
12. Ben Franklin and “The National Bird:” The true story
III. -THE MEATHEAD METHOD-
13. How big a bird do you need?
14. What you need to know about turkeys before you go shopping 15. Pre-salted birds
16. Label Claims
17. Fresh or frozen turkey?
18. Thawing turkey
19. Cooking a frozen bird in an emergency
20. Salting, wet brining, dry brining, and injecting
21. Butterballing the meat
22. Handle raw turkey like kryptonite
23. Don't wash your meat
24. Use herbs and spices
25. Don’t stu it
26. Don’t Cook Breasts Down
27. Don’t truss the legs
28. Don’t baste
29. Spatchcock it
30. Pieces
31. Get the bird above the pan
32. Build the gravy beneath the bird
STNETNOC FO ELBAT