By Orlando Ramirez
The Press-Enterprise If tradition dictates we Americans serve turkey on the fourth Thursday of November, why can't we determine one way to cook it? There are as many opinions on the right way to cook turkey as there are cooks, all in search of one simple goal -- a juicy, flavorful fowl. Some say breast-side-up in a 325-degree oven was the way our forefathers intended. Foodies believe that soaking the bird in brine for 12 hours effects a chemical reaction that results in perfect juiciness. Then there are those, particularly here in temperate Southern California, who say the grill is the best bet, while others insist smoking imparts more flavor to what is essentially a bland meat. What works best? It's a matter of personal opinion, so following are four ways to cook a turkey. ROASTING BRINING ON THE GRILL SMOKED A Dallas Morning News report contributed to this story. |
