Jacques Pepin on Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.Jacques Pepin on Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.
But the best way to do it is to steam it a little bit. So I put it into a big stock pot, I put it directly onto a wire rack, about five, five cups of water and I steam it for like, 45 minutes. Give a lot of moisture. Another thing that I do too, I cut between the joint of the thigh and the drumstick right there. And at the corner of the shoulder lift up the rack and then I put it in the oven. I brush it, usually, with apple cider and a bit of vinegar, some tabasco and it gets beautifully brown and it's very, very moist inside.