Like the aurora borealis and Manolo’s Mary Janes, moist, juicy turkey straight off the bird is a rare sight. Why? Because the annual family portrait just wouldn’t be the same without a fully intact golden-brown spectacle.
Of course, the fastest way to get evenly cooked meat is to separate the white from the dark. But for those of you determined to uphold tradition, we consulted local expert Chef Roy Darling of the The Westin Boston Waterfront hotel, and he assures us that this method will do the trick.
By Julia Ivins, Staff Writer
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