No-Fuss Thanksgiving
Scaling Down without Losing Flavor
There may be no worse offense on Thanksgiving than serving dry turkey.
Yet that’s what most people have experienced, and not without good reasons.
Most people only cook a whole turkey once a year (on Thanksgiving)
Nailing the temps on the dark and white meat at the same time can be tricky
Most people overcook poultry in general 😑
Too many people end up with dry white meat and chewy/underdone dark meat. This has led to people posting the ‘cool kid’ opinion that: Turkey is the worst meat on the planet.
This is one of the most ignorant and untrue statements in the culinary world.
Properly cooked turkey has a wonderful flavor and should be tender, succulent, juicy with a thin and crisp skin.
Last year I dropped an entire series of Substacks with a full Thanksgiving menu, recipes and prep schedule so you have plenty of time to get ready for a crowd of people and not feel overwhelmed.
But what if you don’t have a crowd of people coming over?
It’s not uncommon these days for people to celebrate in smaller groups due to travel, logistics, and a whole host of other reasons.
Cooking a 16lb Turkey for 4 people seems overkill and unnecessary.
I’m going to show you today the easiest way to get a delicious moist turkey, with crispy skin “fix” in hardly no time at all.
No brining…
No 16lb turkeys thawing in your fridge for days…
A No-Fuss Thanksgiving Turkey.
Then 2 more substacks this week dropping a heavenly pear relish, a beet side dish… followed by next week a Pumpkin Cheesecake that’s out of this world.
The Question Will Be: Cheesecake, or the best Pumpkin Pie Recipe ever (dropped last year, see link above)?
You could do both with no judgment from me 😂
