Skip The White Meat, Braise The Dark Meat and Your Turkey Will Never Be Dry

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Here’s the thing about turkey. If I were making it for my family, this year, I’d go the Gina DePalma route (click that link for her excellent essay on how to keep it simple): a whole roasted bird, some butter, some stuffing, the end. But, as it happens, I’m not cooking for my family this year (we’re going out! “It’s just easier”) so last week I made a pre-Thanksgiving Thanksgiving for some friends and threw tradition out the window. The first thing to go? The white meat. Sure, you can monitor the temperature and hope that it doesn’t taste like sandpaper when you roast it in the oven, but why bother when the dark meat–legs and thighs–are so much better? (Note: if you must have white meat, slow-roasting the breast is best.) Best of all, if you braise them, you can do everything the day before and it will only taste better. Let me repeat that. You can have all the turkey cooked the day before and don’t have to stress on Thanksgiving Day. That’s worthy of a parade right there.

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Turkey Leg Confit (Fancy Dinner, Cheap Ingredient)

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America’s obsession with breasts goes far beyond the pages of Maxim magazine; it’s readily apparent in the poultry section. A large chicken breast for two now costs as much as a whole chicken. And a turkey breast can run as much as $15. America: stop your obsession with cleavage and lower your head a little. See those legs down there? They’re just as meaty, ten times more flavorful and very, very cheap. How cheap? Look how much I paid for these two enormous turkey legs.

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