![]() Turkey breast roasts (and bone-in turkey breasts) are best for families that love white meat. ![]() Case in point: this gorgeous turkey breast roast that’s ready to cook the moment it defrosts. Now, we have a second reason to stan them. We first fell in love with Rastelli’s, a butcher shop that specializes in sustainable beef, pork, poultry and seafood, after trying their iconic round hot dogs (which are delish, BTW). Many are packaged in a butter and salt solution that makes cooking a moist, tender bird a breeze. If it’s your first time cooking a Thanksgiving feast (or you’re worried about pulling off a brine on your own), opt for a pre-basted or pre-roasted turkey. Its flavor will be significantly gamy and intense compared to supermarket birds. Heritage turkeys have been bred to stay just as they were many years ago, a far cry from the jacked-up birds of today that have been bred for consumption. The ultimate splurge is a heritage turkey. But you can always soften that flavor with milk and/or a brine. On the flip side, they can be a bit more muscular than other birds due to all that extra movement, so they can taste a bit gamy compared to what you’re used to. Because their lives are less stressful, free-range birds tend to taste better. Free-range birds are required to have continuous outdoor access for more than 51 percent of their lives. If you’re willing to spend a little more, look for a free-range turkey. (Since they don’t last as long as frozen turkeys, you’ll want to preorder one ahead and pick it up a day or two before Thanksgiving.) On the other hand, frozen turkeys can still turn out delicious-they’re usually cheaper than fresh ones, plus they offer more flexibility in case your plans change (meaning they won’t rot overnight in your fridge). You won’t have to wait days for it to defrost in the fridge, and it’ll roast slightly faster than its frosty counterpart. Try to buy a fresh bird over a frozen one when you can.
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