+
Home Cooking

Julia Childs' Turkey

redstickboy | Nov 9, 200805:54 AM     11

Not sure if this is thecorrect place to ask this but...
About 30 years ago I readf an article in a cooking mag-Gourmet,Bob Apetit,etc. about Julia cooking a turkey in France,I believe. In the article it explained how she cut the entire breast from the uncooked bird bones and all. She then bones the meat and put the slices on top of the sutffing. Then tied the bird closed. I would like to find a copy of that issue. I know it's a ong shot but I've never seen the technique anywhere else. I did it for several years on the Weber Kettle. Boning the breat and cooking it this way reduces the cooking time a lot. Any clues would ber appreciated.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

6 Ways to Make Your Smoothies Taste Totally Amazing
How To

6 Ways to Make Your Smoothies Taste Totally Amazing

by Gretchen Lidicker | If you want make the best smoothie of all time, take these easy tips and tricks to heart. Too sweet...

Make Your Blender Clean Itself
CHOW Tip

Make Your Blender Clean Itself

by Chowhound Editors | Do you hate cleaning your blender because you have to take it apart and scrub around those sharp blades...

Lettuce Tell You, Grilled Romaine Is Fantastic
How To

Lettuce Tell You, Grilled Romaine Is Fantastic

by Julie Boor | If you haven't tried it yet, grilled romaine lettuce is surprisingly delicious—here's what you need...

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)
How To

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)

by David Klein | A grilled hamburger is always great, but you don't need to take it outside for perfect results. Learn...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.