here) and everything to do with exposed surfaces. The more
surface area of the meat is exposed, the more moisture it’ll
lose, but the bones and skin help insulate the fragile white
meat, preventing it from drying out. The bones are much
easier to remove after cooking, if you’d like to do so, and
you can always pull off and throw out the skin if you don’t
want to eat it (or, better yet, pass it on to someone else in the
family who’ll be happy to take it off your hands).
This method also has a few advantages: namely, that
you’re not anatomically limited (you want 6 legs and 4
breasts?—no problem!), and the bird is less cumbersome to
move around. Once it’s butchered (or, even easier, just buy
the parts you need prebutchered), all of the pieces are easy
to pick up with tongs or your hands. If you want to really go
the extra mile, this method also allows you to cook the
breasts and legs by two completely different methods (see
Thanksgiving Turkey Two Ways, here), giving you more
options at the dinner table.
nandana
(Nandana)
#1