Short Wave One Woman's Quest For The (Scientifically) Best Turkey
Nov 17, 2021
Maria Godoy, NPR science correspondent, embarks on a journey to transform Thanksgiving turkey from a bland disappointment to a flavor-packed delight. She explores expert advice from food science writers on cooking techniques and the anatomy of the bird. Discover the best brining methods, including the surprising benefits of fermented dairy, and learn how innovative approaches like spatchcocking can elevate moisture and taste. Ultimately, Maria emphasizes the joy of communal cooking over just achieving perfection.
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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 helps cook white and dark meat evenly, preventing dryness.
The White Meat/Dark Meat Dilemma
- White and dark turkey meat require different cooking temperatures.
- Cooking them together often results in dry breast meat and undercooked dark meat.
