Turkey day is fast approaching and for those of us not cool enough to be rocking the deep-fried turkey this year we’ll have to suffer though a potentially dry oven-roasted bird. Chef [Justin] came up with a great way to prevent dried out white meat on a turkey using ice of all things.
The enemy of moist and tender breast meat is heat. Cooking meat for too long will dry it out. There’s a problem, though: the breast is the thickest part of the bird which means it will take longer than the legs or thighs to reach the necessary 160 degrees. [Justin] figured that if he could cool down the breast with ice, it will take longer to cook and both the white and dark meat will come out perfectly.
[Justin] set up a test with two 15-pound birds. Both turkeys were allowed to come up to room temperature, then ice packs were put on the breast of one bird for 15 minutes. This lowered the temperature of the experimental breast by a few degrees. Both birds were then thrown into the oven.
After coming out of the oven, both birds looked great. The bird treated with ice packs appeared to be more tender and moist. Sounds like the perfect thing to pull out of our bag of tricks next week.