From the blog November 15, 2011 Judy

Chris Gives StarChefs Tips on a Great Thanksgiving Turkey

Chris Young gave StarChefs the dish on why baking a turkey is so complicated, and how to get around it. His secret? Treat it like a giant Peking duck. Chris told StarChefs:

“The exterior of the breasts may overcook a little, but this two-step cooking process is as close as I’ve come to getting the legs tender and keeping the breast juicy without brine.”

Read all about Chris’s tips and tricks, and find a recipe for his turkey à la Peking duck here.


  1. Chuck November 17, 2011 Reply

    I wonder, without a combi oven, if this technique could work in a conventional oven, similar to the beer can chicken approach?


    • Jerome November 23, 2011 Reply

      YES, I have done this several years now and always turns out great. I use an Arizona Icetea can and put some aromatics inside to help with flavor.

  2. Ricky November 17, 2011 Reply

    I’m guessing you could use this technique with a smoker as well. I was wondering how you could smoke a turkey but still get the crispy skin. Plus my smoker is digital and will be able to hold the lower temp better then my oven.


  3. Bobby H. Christ November 23, 2011 Reply

    I can’t find what brand of portable induction cooktop that you guys use.

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