You see them along highways, in your backyard, in fields, in trees, and yes, they do fly!
Most of the year we see it sliced and piled between two pieces of bread, but for the month of November, it is roasted whole for several hours(often starting in the wee hours of the morning)and featured as the center piece of huge feast.
The white supple breast meat is favorite among most Americans. It is so sought after that the original wild ones our ancestor feasted on have been genetically modified by cross breading them with an English version to create larger breasts. These turkeys can grow as big as 80 pounds, but rarely do as the 20 pound range is more desirable. Due to the size of their breasts, farm raised turkeys can not reproduce naturally, therefor these monsters must be artificially inseminated.
Due to the length of cooking demanded by their size, turkeys are often over cooked. I recommend brinning them. Whether it is submerged or injected, the brinning process allow a sugared and salted water to penetrate the meat, keeping it very moist through while roasting.
I recommend brinning it for 2 days in the following solution.
3 gallons of warm water
1.5 # of kosher salt
12 ounces light brown sugar
as needed, your favorite spices
Combine all ingredients until the salt and sugar is dissolved, allow to cool, then pour over your bird in an appropriate container, refrigerate and allow to sit 2 days.
On the cooking day, remove from container, pat dry and roast as you normally would.
Oh yeah, Don’t forget to let the bird rest, or else all the brinning effort is waisted!
Chef Corey Fletcher
Colby Hill Inn
Colby Hill Inn