He rests the bird for at least 30 minutes before serving, allowing time for the juices to redistribute throughout the meat.
So, if you’re kitchen’s set up where you have some shelves above your stove, that’s the best possible area to keep it.” “You’re waiting to take the turkey out so you can put in the baked potatoes, or whatever. “Usually when it’s Thanksgiving, the stove is in pretty high demand,” he said. When the turkey has finished cooking, Lee removes it from the oven, lightly covers it with aluminum foil and rests it someplace warm-warm enough so the bird won’t need to be reheated, but probably not in the oven. The bird is ready when the breast reaches an internal temperature of 165 degrees and the thighs reach 175 degrees. During this step, he bastes the turkey every 15 minutes with softened, unsalted, organic butter from Clover Sonoma or Straus Family Creamery, which are higher in fat than average grocery store butters. When he feels the turkey is about halfway cooked, he raises the temperature to 400 degrees and cooks it for about another hour until golden brown. After about 1 hour, he adds the breast and continues cooking it for another hour or so.
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He lays the legs, skin side up, on top of the vegetables and begins to cook them in a 300-degree oven. “You’re cooking something at relatively high temperatures for a long time, so, if it’s not heavy-gauge steel, it’ll buckle and over time you’ll have a warped pan that browns in one area and burns in another.”Īt home, Lee chops up enough celery, onions, garlic and carrots to completely cover the bottom of the roasting pan. “You want something thick enough that it’s not going to buckle,” he said. But he believes any heavy-gauge steel roasting pan will work for home use. Credit: Photo: courtesy BenuĪt his restaurants, Lee uses Hestan cookware, which is handmade in Italy from molecular titanium. Lee would rather be serving quail for Thanksgiving. The Most Effective Way to Roast Your Turkey Next, he makes a few more cuts up the back of the bird, creating smaller pieces. This helps the poultry cook faster and more even. When he’s ready to cook, he removes the bird from the refrigerator and brings it to room temperature, which could take about an hour. Then he soaks the pieces in a brine (water, 5 percent salt, 1 percent sugar, garlic cloves and onion) for eight to 10 hours in the refrigerator, depending on the size of the bird. To prep the bird, he first separates the legs off, and then cuts away the back, leaving the breast (breastplate attached) and wings. I have all these samples of knives-I don’t even know the names of some of them-I bring them home and use them and they’re great.” “And then later in your career, when you actually use a knife the least, people just start sending you knives. “It’s kind of funny, because when I was a young cook in my early 20s, I saved up and bought this precious knife … It’s this thing that’s very important to you,” he said. For heavy-duty, utility work, he reaches for his stainless steel Misono knives, which are also manufactured by hand in Japan, but are easier to care for than carbon blades. I don’t have the loyalty to my tools at home as I do at work.”Īt work, he prefers a carbon slicing knife a friend of a friend in Kyoto, Japan, made for him. “I don’t really care I use at home,” he said. While he’s particular about his at-home technique, his knife of choice is a bit less precise. “But my way ensures evenness in the cooking and also cuts the time in half.” “If you want that photo of a whole roasted turkey, my method is not the way to go,” Lee said. Because Lee prefers to-gasp-pre-carve the bird before roasting. Story continues Prepare Your Turkey at Least 8 Hours Aheadīefore you do anything, you’ll want to pull out a sharp knife. “I also like the idea of eating a bird that’s more related to the kind of turkey that the pilgrims and early settlers ate.” “I prefer the breast to leg ratio of the heritage breeds and I think they taste better, too,” Lee said. But they are considered to have a more concentrated flavor and be more authentic to the Thanksgiving tradition. These breeds, such as Narragansett and Bourbon Red, develop slower than conventional birds and do not grow as large. However, if he is on “turkey duty,” as he calls it, he prefers a fresh, not frozen, heritage turkey, which is usually raised free-range on a small American farm. “The combination of flavor, texture, size and fat makes it one of the most delicious products you can eat.” “ my favorite poultry in the world,” Lee said. If it were up to Lee, the former head chef at t he French Laundry, he’d swap out a Thanksgiving turkey for a Thanksgiving quail raised by Brent Wolfe at Wolfe Ranch in Vacaville, Calif., who has been the preferred supplier of Thomas Keller and Alice Waters since the 1980s. Credit: Photo: courtesy of Jim Richardson Frank Reese raises the country’s best heritage birds.
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