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thesehalcyondays86 karma

So let's say, for presentation reasons, you don't want to spatchcock (I know it's the best, just stick with me).

In that instance, would you recommend cooking upside down (so dark meat has higher heat and breast is protected)?

I could even see doing a reverse-sear: low and slow, a rest, and a final blast under the broiler right-side-up.

Does this make sense as a way to maximize the tastiness of the "Traditional" turkey, or is there a better way if you don't want to break down?