Page 8 - Turkey Book from Meathead

Turkey – it’s America’s bird, the apple pie of poultry! Most of us relegate turkey to the Thanksgiving or Christmas table only. Try as we might, we at AmazingRibs.com just can’t understand this! Turkey, when properly cooked, is flavorful, moist, versatile and a veritable magnet for flavor. We enjoy it year round. But it is tricky to cook. Slip up and the breasts are as dry as cardboard and the skin is flabby as a burst balloon. Within these pages we share the tricks of a scrumptious smoky bird, tender and moist, with crisp skin, as well as how to cook just breasts, or legs, or turkey burgers, as well as stung, even mouthwatering Disney Turkey Legs.
It’s also a generous bird and with size comes economy. You can feed a crowd for a reasonably small outlay of cash. Think you don’t have enough guests to justify serving an entire turkey? Choose a smaller bird, say 11 or 12 pounds. These smaller birds tend to be more delicious and cook faster and more evenly on the grill and/or smoker. Or buy just a turkey breast or legs. Or just cook a big bird and revel in the leftovers.
Confused by the references to “Heritage” and “Heirloom” breeds of turkey? Let us explain. Sticking with Butterball or another big national brand? We’ve got you covered.
Allow turkey to stroll onto your year-round menus and you’ll be a convert, just like we are! Meanwhile: Isn’t it always time for Thanksgiving?