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🦃 How Turkey Four Ways Can Make the Holiday Special

🦃 How Turkey Four Ways Can Make the Holiday Special

Well, shut my spatchcock! It’s turkey time (for those who indulge in the bird). Here’s a great suggestion with instructions and recipes on how to handle all that meat on the big day. While that might sound a bit steamy, we’d say it’s more on the smoky or roasty side . – Editor

“Why eat turkey one way when you can use four different recipes on the same bird?” asks Jay Ducote of popular food and drink blog Bite and Booze, based out of South Louisiana. By portioning the turkey into breasts, wings, thighs, and legs prior to cooking it, Ducote uses different methods and seasonings on each cut to create a memorable turkey feast. You’ll also find his secret ingredient – spirits from bourbon to beer – in each of these recipes, so crack open a bottle and get cookin’.

You’ll need 1 turkey, 12-15 pounds, fully thawed, cut into breast, wing, thigh, and leg sections (reserve the carcass, including neck and other parts, for making a turkey stock).

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Deep South Magazine

Deep South is an online dose of Southern hospitality – anytime, anywhere. Through stories on travel, dining, shopping, and events, as well as a “Southern Voice” literary section, Deep South helps readers rediscover their South, while looking back on the history and traditions that got us to where we are today.

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