All those fancy cooks at the New York Times are proposing exciting ways to cook your Thanksgiving turkey. Why shove your bird into the oven on a roasting pan, they ask, when you know that’s just a one-way ticket to the ho hums?
According to the New York Times, you should STEAM your turkey.
We will not be outdone by those commonplace techniques here at the AJC. If you really want to impress guests far beyond any way they might be momentarily wowed by a New York Times turkey, may we propose one of these five exciting new preparation methods:
- Tie it to your exhaust manifold: Nothing could be simpler. Wrap the turkey in sage leaves and then chicken wire and then heavy-duty aluminum foil. Drive to Whole Foods (the one in Birmingham) to pick up your sides and desserts, and you will have one beautiful bird by the time you roll back into Atlanta.