A large game bird that is often cooked around the holidays in North America. The turkey has little fat and tends to be a little dry when cooked. It is usually roasted but can also be braised, deep fried, or confit.
Central America, North America, South America
Bard, Brine, Cut/Slice, Grind, Marinate
Bake, Braise, Confit, Fry/Deep-fry, Roast, Smoke, Sous Vide
see categorized dishes