I agree that you’ll get the best results by cooking the dark and white meat separately, although I just cooked a whole bird in my smoker, took it out when the breast hit the right temperature, and it turned out to be very good!
Confiting the legs is genius. In a fit of bravado a few years ago, I spatchcocked my Thanksgiving turkey. With a hatchet. It was like roasting a pterodactyl, and I ended up having to joint off the legs and finish cooking them separately ANYWAY. Learned my lesson.
My father used to break down his turkey by constantly berating the poor bird and wondering aloud why it couldn't be as good as the neighbor's turkey and that it must not be trying hard enough.
Wonderful lessons so the holidays aren't stressful! Happy almost one year Substackaversary! And may you and your loved ones have joyous Christmas and New Year!
Enjoyed reading this very much, Wil. Can tell how much work went into it, so thank you! I’ve never heard of bread sauce before. Does it take the place if gravy? We’ll be doing a rotisserie beef roast on the grill this year but definitely filing away the turkey leg confit for the future.
Hands down, this is the most helpful explanation of how to cook Xmas dinner I’ve ever read. Almost sad we will be away and not cooking this year - but I am saving this for next year. Great stuff Will. 🙏
Very inspirational. I usually spatchcock my turkeys and smoke them on the grill outside. I think now I’ll still smoke but break down the turkey so each piece is cooked perfectly
I rarely make anything more complex than toast these days due to my work schedule, but i absolutely loved this post. So rational and sane and considerate and intelligent... exquisitely done, Will. Thank you so much.
Merry Christmas, Wil! I still haven't decided what I'm going to make yet, but your good ideas are leaning me in a turkey-ward direction. Thanks for the tips!
I agree that you’ll get the best results by cooking the dark and white meat separately, although I just cooked a whole bird in my smoker, took it out when the breast hit the right temperature, and it turned out to be very good!
My turkey was a big strong animal and breaking his legs and back bone was a Herculean task . Might get the butcher to do it for me next time . 😩
Confiting the legs is genius. In a fit of bravado a few years ago, I spatchcocked my Thanksgiving turkey. With a hatchet. It was like roasting a pterodactyl, and I ended up having to joint off the legs and finish cooking them separately ANYWAY. Learned my lesson.
My father used to break down his turkey by constantly berating the poor bird and wondering aloud why it couldn't be as good as the neighbor's turkey and that it must not be trying hard enough.
I like your method better.
What do you do with bread sauce? Is it a gravy?
Wonderful lessons so the holidays aren't stressful! Happy almost one year Substackaversary! And may you and your loved ones have joyous Christmas and New Year!
this is wildly helpful.
Enjoyed reading this very much, Wil. Can tell how much work went into it, so thank you! I’ve never heard of bread sauce before. Does it take the place if gravy? We’ll be doing a rotisserie beef roast on the grill this year but definitely filing away the turkey leg confit for the future.
Hands down, this is the most helpful explanation of how to cook Xmas dinner I’ve ever read. Almost sad we will be away and not cooking this year - but I am saving this for next year. Great stuff Will. 🙏
Very inspirational. I usually spatchcock my turkeys and smoke them on the grill outside. I think now I’ll still smoke but break down the turkey so each piece is cooked perfectly
I don’t boil my sprouts I stir fry them with lardons and chestnuts 😡😡😡
I rarely make anything more complex than toast these days due to my work schedule, but i absolutely loved this post. So rational and sane and considerate and intelligent... exquisitely done, Will. Thank you so much.
Wonderful, Wil! I just watched the video, excellent!
What is the crown of the turkey? I have never heard of that.
How marvelous! A sane approach to the nightmare! Thank you for breaking it down--there may be less cooking drinking in this house!
Merry Christmas, Wil! I still haven't decided what I'm going to make yet, but your good ideas are leaning me in a turkey-ward direction. Thanks for the tips!