So, you’re the turkey master. The Thanksgiving hero, master of meat white and dark. You know that the best Thanksgiving turkeys have two things in common: tender, juicy, evenly-cooked meat, and crispy, flavorful, golden brown skin. There are a number of ways to get there, but, actually, there aren’t. The cooking of all great turkeys have these techniques in common, laid out by Tim Piazza, sous chef at Il Buco in New York City.
Come carving time, you’ll have plenty to be thankful for: