…that is the question (that a friend asked on Twitter). I’m not a big fan of turkey meat one way or the other, so I don’t have a major preference. I tend to go with the opinion of the person who made the best turkey that I have ever tasted. Since that would be “Bobby Flay”, I’ll tell you what he said…
Turkey (Bobby style): I’m going to give you Bobby Flay’s turkey cooking instructions. I took note because he makes two 30 pound turkeys each Thanksgiving. First of all, he does not brine his turkey. Rather, he takes it; rinses and cleans it; pats it dry; seasons it with salt and pepper; puts it in the roasting pan with carrots, onions, celery, chicken stock and butter; roasts it at 350 degrees; bastes it every 20 minutes with the chicken stock from in the pan; glazes it towards the last half hour and lets it rest for one hour (to give the juices time to cool down) before serving it.
(Reggie’s birthday falls on Thanksgiving this year so I’m letting him pick the menu. Since “just a taste of turkey like turkey wings or legs” is one of the things on his list, I will be preparing them Bobby style”!)
