The next step is somewhat surprising, but it adds a lot of flavors to the white meat. Using a sharp paring ... sharp paring knife, large pot if brining Cook’s notes: If you buy a turkey that ...
This solution works on any cut but will be best for ... a separate pot, along with some broth, and cook them till fork-tender, then add it back. Tips: To make the meat tender faster, try adding some ...
Initially, I was concerned that cutting the skin, even a little, might cause the meat to dry out. But it doesn’t. Overcooking, heaven forbid, is what could dry it out. Additional paste is divided ...