Category: Annie DeMoranville

Thanksgiving Files: Let’s Talk Turkey and Sides

This is truly a New Menu Monday: Bourbon Maple Turkey just in time for the big T-Day

Looks odd, but really kept the bird moist.

Next to a deep-fried turkey (that someone else cooks) Bourbon Maple Roasted Turkey has to be one of my favorite ways to cook a bird  – in cheesecloth (!) no less.  A recipe I shared in 2021 when I first tried it.

Turkey basics – try to stay with a 12 to 14 lb bird  – two if you’re expecting a houseful. This size will cook quicker, stay moister, and generally taste better than a huge bird.

Second – spatchcock that baby. You’ll be able to use the back for stock and avoid dried-out white meat. This method roasts quicker, avoids the need to brine or inject the bird and lets the white and dark meats finish cooking at the same time.

Here is a great video on how easy it is to spatchcock a turkey, along with a very simple roasting recipe.

On to the Bourbon and Maple Syrup Turkey recipe:

Continue reading Thanksgiving Files: Let’s Talk Turkey and Sides

Monday Menu: Grilled Spatchcock Turkey

This is the only way I’ve been preparing turkey since my first attempt. The only thing I changed up from that first time I prepared it, I skip the metal rack and instead place the bird on a bed of carrots, celery and onion. With the shorter cooking time, the flavor needs the boost the roasting veggies add.

Sometimes I roast it in the oven, but if the weather is nice enough, I’ll roast it on the wood pellet grill.  I like the pellet grill because I can control the temperature as I would in the oven.

From 2015:

Continue reading Monday Menu: Grilled Spatchcock Turkey