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Turkey TIPS 2005

Tocqueville Restaurant
15 E. 15th St.
New York, NY 10003
(212) 647-1515s


Chefs Marco Moreira and George Mendes' Turkey Tips
Chef Marco Moreira and George Mendes of Tocqueville Restaurant – New York, NY
Adapted by
  • Purchase organic or farm-raised turkey (heritage, etc.)
  • Avoid buying frozen turkey when possible.
  • Do not rely on the plastic turkey "poppers" in supermarket turkeys to determine doneness. When roasting a turkey whole, roast until a thermometer inserted into thigh meat reads 145° F.
  • Start roasting a turkey at high heat, 450-500° F for the first hour to brown well, then reduce the oven temperature to 375° F and cover turkey with aluminum foil to finish and avoid further browning. Always use a thermometer to confirm the temperature.
  • If possible, butcher the turkey and roast breasts and legs separately. The breasts are always ready before the thighs, so you will avoid drying out the breast meat by cooking it separately.
  • Pairing Wine with Pumpkin and Squash
  • Taking Sides: Wines for Thanksgiving
  • Fall Apple Tasting
  • Forum: Best NYC Restaurants for Thanksgiving Dinner

  •    Published: November 2005
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