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Let’s Talk Turkey

January 18, 2012

roast turkeyYeah, yeah, it’s not Thanksgiving. Also, we didn’t make this, nor did we take the picture. But in true [corporate] American fashion, we are going to take all the credit, and it’s going to be awesome.

Maybe you’re still turkey’ed out from the holidays, but this recipe works just as well with chicken, duck and all things fowl. The trick to juicy bird meat? Cook it breast side down. You’ll need:

  • 1 bird
  • 1 lemon
  • a bunch of parsley
  • a carrot, half an onion and a stalk of celery
  • bay leaf
  • olive oil & butter
  • salt & pepper to season

Depending on the bird, prep as needed – for a turkey, this means rinsing and taking out the neck and giblets. For chickens, ducks and geese, rinsing should be enough.  Pat dry. Rub half a lemon on the inside of the bird. For flavor, chop and salt the carrot, onion and celery, and stuff inside the bird (or outside, if you don’t want to get too frisky with your dinner), no, definitely stuff the inside. It’s not your first time! Is it? Close up the neck and err, bottom cavities with the parsley and the lemon halves. Here’s where you can get fancy and start stringing the legs closed, but we’re not like that. We’re lazy.

Rub the olive oil over the bird, and generously salt and pepper. We like to add a few pats of butter on top of the bird so it browns nicely, but that is entirely up to you and your diet manifesto. Throw in the bay leaves around the bird and remember – roast it breast side down. This will enable all the liquid to run down into the white meat, rendering the entire bird moist and juicy.

Roast per Google (you’re welcome) and enjoy!

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