F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
Bi-Rite owner Sam Mogannam, who always uses a heritage-breed turkey, cooks the white and dark meats separately to prevent the breast from drying out before the tougher leg meat is fully cooked. The method is also successful with conventional birds, plus it cuts the turkey cooking time by two-thirds. Because of this turkey’s large size, salting at least 8 hours before cooking allows the seasoning to fully penetrate.