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Guy Fieri's mean green turkey machine is everything you would expect and more...
Start roasting the turkey at 500°F, then reduce the heat to 350°F for the rest of the cooking process. Roast until the bird reaches 161°F, wrap with foil, and let it rest for 15 minutes before carving it.
It might just be! The turkey was humble yet great. It didn't have any wild flavors going on, but it was beautiful, crisp, and juicy. It was everything I wanted (and expected) out of a Thanksgiving turkey, and for that I applaud Alton Brown. It was a timeless beauty!
Rating: 🦃🦃🦃🦃
Pat your turkey dry, then use your fingers to separate the skin from the meat. Place some of the prepared butter underneath the skin, and use the rest to coat the bird.
Start roasting it in a 425°F oven, then reduce the temperature to 325°F and cook it until the turkey reaches 160°F. Let rest for 30 minutes.
It did! It was super flavorful but mayyyyyybe shouldn't be called jerk. Yes, it did have some jerk vibes going on, but there were no Scotch bonnet peppers! This is not jerk!
But anyway, judging on flavor alone, this turkey is a serious banger. It's moist, full of flavor, and totally unexpected. To say I liked this would be an understatement.
Rating: 🦃🦃🦃🦃
While that's happening, combine melted butter and white wine in a bowl, then soak some cheesecloth in it.
*Note that the FDA advises against rinsing poultry.
Then just drape the buttery cheesecloth over the turkey and roast it until it reaches 180°F — basting the cheesecloth every 30 minutes. During the last few minutes, remove the cheesecloth and place it back in the oven to brown. (Sadly, we ended up with a turkey that had a big rip in it's skin — no fault to Martha!)
I.... don't think so. To be honest, the cheesecloth didn't seem to do anything. When I took it off, the skin was barely browned underneath — and the final few minutes of cooking without the cheesecloth seemed to make it brown way quicker. It didn't taste any different, and it wasn't super crispy. The turkey was bland, boring, and tasteless. I'm sorry Martha, but this just didn't do it for me.
Rating: 🦃
Take it out, pat the turkey dry, and season the entire thing with salt and pepper.
Fill the cavity of the bird with onion, cilantro, and limes, then roast at 400°F until the turkey reaches 165°F. Cover with aluminum foil and rest for 15 minutes.
Eh, it was FINE. The turkey did have some flavor, which was nice, but it was pretty ugly and a rather laborious recipe to make. The green "stuffing" underneath the skin looked pretty gross and would make for a rather unsightly Thanksgiving centerpiece. I didn't hate it, but I was expecting more flavor from Mr. Fieri.
Rating: 🦃🦃
THE WINNER: Ayesha Curry
This turkey was unexpected, flavorful, and totally delicious. Although it may not technically be a jerk turkey, it's still delicious. It's warm, aromatic, and bursting with complex flavor. Get Ayesha Curry's recipe.
SECOND PLACE: Alton Brown
This turkey is the perfect version of a traditional Thanksgiving turkey. It's simple, perfectly seasoned, and juicy. If you're looking for a classic recipe, this is it. Get Alton Brown's recipe.
THIRD PLACE: Guy Fieri
This recipe tastes good, but it's a ton of work and rather ugly. The plethora of ingredients gives it a decent amount of flavor, but it's just not worth the effort, IMHO. Get Guy Fieri's recipe.
LAST: Martha Stewart
This recipe is the reason why so many people think turkey is dry and bland. The cheesecloth did absolutely nothing and the turkey was practically flavorless. Would not recommend. Get Martha Stewart's recipe.