November 19, 2000Thanksgiving is fast approaching, and I'd like to share with you a turkey-cooking tip. I know, I know, you're thinking "what does a cartoonist know about cooking?" Well, I know that I love white meat, but on a turkey it always comes out dry. That's because the white meat cooks faster than the dark meat, and most of your turkey-cooking instructions and pop-up thermometers ensure that the dark meat is thoroughly cooked (and the white meat is overcooked).
So here's the tip. When thawing your turkey, lay a bag of crushed ice over the breast (of the turkey), and keep it there right up until cooking time. That will keep the white meat colder than the dark meat, and when the turkey goes into the oven, it will take longer than usual for the white meat to cook. When the dark meat is done, the white meat is done too (rather than overdone.)blog comments powered by Disqus