After roasting many, many chickens my go-to method is as follows. It results in an incredibly moist bird every damn time. I'm wondering if I can use the same method with a turkey? Other than time, does roasting turkey drastically differ from roasting chicken?
(1) Take out giblets, position chicken on a can of something so it is "standing upright" in a casserole dish (I usually use a empty beer or soda can filled part way with water).
(2) Set chicken in refrigerator, uncovered, for 1-1 1/2 days. (This dries out the skin...when roasted, it results in an extremely crispy skin).
(3) Take out chicken, slather with regular-old yellow mustard, and stuff cavity with tarragon. Roast for an hour.
Will this work with Turkey? The chicken does not taste particularly "mustardy"....but the gravy does. Would turkey clash with mustard? Would drying out the bird in the fridge not work with turkey?
Submitted November 10, 2017 at 12:03AM by preciousfridge http://ift.tt/2ykMTPX AskCulinary
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