Thomas Keller gives tips for great Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.Thomas Keller gives tips for great Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.
The turkey that I would do would be very unconventional turkey. Bone the turkey, where I have the two turkey breasts separated, but on the bone, season the turkey, and then cover the breasts with about a half an inch of mayonnaise Is. And then roast those in the oven at a high temperature, around 425 so the oil that's in the mayonnaise is continuously basting the chicken, the turkey breast. I'm sorry, the turkey breast. And you cook it until the mayonnaise is black. And the turkey is done. And then you just scrape the mayonnaise away and it is so moist. It's the best turkey breast you'll ever have.