Food & Wine (November 2013)
"We overcooked the bird."
Is there any more dreaded Thanksgiving Day statement -- or more predictable one -- than that?
This year, a few of the food magazines had some clever ways to avoid dry, overcooked turkey. Martha Stewart Living has an interesting method in which you wrap the turkey in parchment to help lock in moisture. Over at Bon Appétit, they make the argument for breaking your turkey apart and cooking the breasts and legs separately, since they require different cook times.
We really gravitated toward this Pimentón-Roasted Whole Turkey Breast with Chorizo, from Food & Wine. We were intruiged by the idea of only cooking a boneless breast -- we'd never done that on Thanksgiving before. We swooned over the onion and chorizo stuffing, which promised to impart a bold, smoky flavor that we couldn't wait to try. And focusing just on the breast promised an even, consistent cook time.
But dammit if we didn't overcook the bird!