Page 78 - Turkey Book from Meathead
P. 78
he traditional turkey roasting configuration is a V-
shaped rack that sits in a deep roasting pan with water in the pan to keep the drippings from burning as shown in the left of the illustration below. It is a recipe for undercooked dark meat and skin on the bottom and sides as pale as a Seattle sunbather. We can see you nodding in recognition.
Roasting pans block airflow from the sides and the underside of the bird. That’s why the underside of your bird is tan and soggy. Instead, place the turkey above a roasting pan so air can
T NAP EHT EVOBA DRIB EHT TEG
