Short Wave The Thanksgiving Quest For The (Scientifically) Best Turkey
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Nov 22, 2023 Maria Godoy, NPR science correspondent, embarks on a quest to revolutionize Thanksgiving turkey. Joined by food science experts Nik Sharma and Kenji López-Alt, they dissect common turkey cooking myths and uncover scientific methods to avoid dry, flavorless birds. Discover the benefits of spatchcocking, the nuances of brining, and the importance of understanding turkey anatomy. They also emphasize that the true essence of Thanksgiving lies in gathering with loved ones, not just the turkey on the table.
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Turkey Troubles
- Maria Godoy confesses her family stopped cooking Thanksgiving turkey.
- Years of dry, flavorless birds led to this soul-crushing disappointment.
Parting Ways with the Whole Turkey
- Buy a turkey cut into parts or spatchcock it yourself.
- This solves the white meat/dark meat problem by allowing even cooking.
Turkey Temperature Tug-of-War
- Different turkey parts require different cooking temperatures.
- Breasts need 150°F, while legs and thighs need 175°F, making whole turkeys tricky.
