Ted Allen's Deconstructed Holiday Turkey With Sage Gravy

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Wow, this the way to cook a large turkey! I used this recipe on a 21 pound turkey that I cut apart myself and brined as instructed. I was careful when I cut the turkey apart so the skin would stay intact on all the pieces. This also allowed me to use the backbone and wing tips, etc to make stock the night before, thus saving some time on Thanksgiving day. The breast was tender and moist, and the dark meat came out done just right. Usually, on a large bird, the breast gets done and the thigh is still bloody. I will use this method again and again for large birds.

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OH MY TURKEY!! This one is such the keeper, thank you Ted. I had always thought that roasting a HUGE bird was stressful and difficult to get right. My dark meat came out under done, my white was too dry and over cooked. At this time of year, whole is cheaper, so I just channeled Julia Child and deconstructed it myself with a very sharp knife and kitchen shears the night before to cut down further on the stress. It came out just as beautiful, golden brown skin, nice and juicy. Not to mention that then carving and serve was a breeze. Everyone got what they wanted, my family and guests had the cut of their choice and I got to enjoy this Thanksgiving. Mahalo Ted.