

A couple of years ago I tried pre-butchering my turkey and it really works. It’s useful to be able to cook the bird in one to one-and-a-half hours instead of all fucking day, but the main benefit is that you can cook the white meat until it’s 155-160F and the dark meat until it’s 195-200F, and both kinds of meat taste great. When you stuff a bird and cook it whole, you have to get the stuffing inside up to a safe temperature, which means both the white meat and the dark meat have to be turned into shoe leather. Also with pre-butchering you can make stock out of the carcass the night before and it makes the most fantastic gravy.


Thank god Alton Brown is still cool. My first TV cooking heroes were Brown and Jamie Oliver, and I couldn’t have taken it if both of them had turned into soulless, money-grubbing idiots.