Herbed Turkey Two Ways
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.Plus: F&W's Ultimate Thanksgiving Guide More Thanksgiving Recipes
The turkey legs can be braised up to two days ahead. Refrigerate the legs and strained braising liquid separately.
If you aren't comfortable cutting up a turkey, you can prepare this recipe using a 7-pound turkey breast on the bone, plus 5 pounds of turkey drumsticks and/or thighs.
The succulence of this turkey makes it an ideal partner for a ripe, berry-rich Pinot Noir. Bi-Rite's local focus would point toward one from Sonoma's Russian River Valley.