Update to the Great Turkey Test

IMG_0208_optBefore the New Year, I posted the results of my turkey experiments based on J. Kenji López-Alt’s ideas for spatchcocking and baking stone approaches. But for my last experiment, I combined the baking stone with a method I learned from the late Marshall Harrison, owner and chef of a famed Connecticut steak house (and my cousin by marriage).  His method was to put the whole bird on a rack over an inch or two of liquid in a tightly covered pan. The pan should be airtight–or at least have a very tightly fitting lid.  I bought a good tight-fitting large roasting pan years ago from a restaurant supply company. You heat the oven to 500 degrees, steam the bird, then turn down to 450 and let it brown. Continue reading “Update to the Great Turkey Test”