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 Ive 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.
4 Responses to “Chris Gives StarChefs Tips on a Great Thanksgiving Turkey”
I wonder, without a combi oven, if this technique could work in a conventional oven, similar to the beer can chicken approach?
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.
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.
I can’t find what brand of portable induction cooktop that you guys use.