Culinary Waves: by Chef Mary Beth Lawton Johnson
Not everyone gets to return to their roots for the holidays, but you can bring your roots to the yacht and turn your Thanksgiving into one to remember.
If you are preparing the meals on board this Thanksgiving, consider this easy turkey recipe. It’s a foolproof recipe that will cook your turkey beautifully, and you will not have to worry about whether the breast meat is dried out when you start carving. And it will leave you more time to just enjoy the holiday.
Meanwhile. let’s not forget those in need. Not everyone will have a nice meal or a place to go for the holidays. If you can contribute canned goods or a turkey to a local shelter, please do. Think of others, enjoy your family and friends, and have a wonderful Thanksgiving.
If using a frozen turkey, it will require 50% longer cooking times. Defrosting a 15-pound turkey will take approximately 3 days, and a 20-pound turkey about 4 days.
If you spatchcock the turkey – which means removing the back bone and splaying it out face-down on a roasting pan – it cooks quicker.
To get an approximate cooking time for your turkey, the general rule of thumb is 13 minutes per pound. So, for example, a 14-pound turkey will take about 3 hours or so to cook.
Mary Beth Lawton Johnson is a certified executive pastry chef and Chef de Cuisine, and has worked on yachts for more than 25 years. Comments are welcome below.