Deeply seasoned, easy to slice, and juicier than any turkey breast you've ever tasted—this is the ultimate Thanksgiving roast.
), but even then, you run into problems of uneven cooking: the breast is much skinnier at one end than at the other. A turchetta solves this problem. By removing the breast halves, seasoning them, then rolling them up in their own skin, you end up with a perfect, evenly-cooking, bone-free cylinder that's a snap to carve and serve.My mom is one of those people who is particularly sensitive to sodium intake and often requests that I make low sodium versions of certain dishes for her.
Salt does take a bit of time to work its magic. Six hours is sufficient, but up to two days is even better, which is good news if you're the type who likes to work ahead and minimize fuss on Thanksgiving day., I like to roast low and slow first, followed by a blast at high temperature to crisp up the exterior. This minimizes the amount of overcooked meat on the exterior, while still allowing for a great golden-brown crust.
On Thanksgiving, I like to keep last-minute fussiness to a minimum, particularly when I'm trying to frantically gather folks around the table and cook at the same time, so I'll be searing my turchettaHow do we know when it's finished roasting? Why, with ourI cook my turchetta to around 145 to 150°F , and because we're cooking it so gently, it requires minimal resting, to boot.
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