F*ck The Whole Bird, I Cook My Turkey Like This Now

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

whole turkey

💰Cheaper: turkey parts

Using turkey parts can be more economical and easier to manage.

chicken broth

💰Cheaper: vegetable broth

Vegetable broth offers a similar flavor base for basting.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are more accessible and have a longer shelf life.

Remove the turkey from its bag and drain any juices.

Pat the turkey dry with paper towels.

Remove the neck and innards from the turkey and set aside for stock.

Remove the legs by pulling them taut and slicing the skin to disconnect them from the breast.

Dislocate the joint and slice the legs and thighs off the breast.

Flip the turkey breast side up and cut the breast away from the bone using the breastbone as a guide.

Remove the wings by popping them out of their sockets and cutting through the joint.

Place the carcass into a stockpot and fill with cold water.

Add the neck and innards to the stockpot and bring to a simmer.

Skim off any scum that accumulates on the surface of the stock.

Add chopped onions, celery, carrots, garlic, herbs, and peppercorns to the stock once the scum is skimmed off.

Maintain a gentle simmer for at least 12 hours.

Strain the stock through a fine mesh strainer and reserve for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens