Turkey Two Ways

Cooking the turkey in sections is an easy way to make sure that both the white and dark meat stay tender and juicy. For an alternative way to flavor the turkey, omit the dry brine and spiced turkey rub. Instead, use our turkey brine mix and prepare a liquid brine according to the package instructions, then brine all of the turkey pieces in the refrigerator for 4 to 6 hours. Remove the turkey pieces from the brine, rinse and pat dry. Cook the thighs and drumsticks as directed below. Roast the turkey breast as directed, brushing it with our cider bourbon roasting glaze every 10 minutes during the last 30 minutes of roasting.
Average Customer Rating:
4.333 out of 5
4.3
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Turkey Two Ways
Review 1 for Turkey Two Ways
5 out of 5
5 out of 5
RGrizzzz
,Royersford
,PA
Royersford, PA
November 2, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Best turkey I've ever tasted
November 2, 2012
This turkey recipe is fantastic. For anyone on the fence, go with this recipe. You and your guests will not be disappointed. I got so many compliments about "Best turkey I've ever had" last year, it's practically been demanded again this year.
What was great about this recipe was how it easy it was. The shorter cooking time for the breast made things easier to coordinate in the over, and the confit temp can be a little flexible, when you have to cook other items.
I can't wait for Thanksgiving to make this again!
(Don't be afraid of the chili pepper, it only adds a touch of peppery flavor. )
Pros: Easy, Healthy, Adaptable, Will Make Again
Review 2 for Turkey Two Ways
5 out of 5
5 out of 5
FLDeb
,Naples
,FL
Naples, FL
October 7, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Delicious Bird!!
October 7, 2012
I prepared this last Thanksgiving and several times since. It is a wonderful way to make turkey have some great flavor - we don't eat a lot of turkey because it really doesn't taste that great. The dark meat turkey confit was absolutely wonderful. We make duck confit quite a bit and I didn't know how the turkey would turn out. It was the best dark meat turkey we've ever tasted. The spice rub for the breast was delicious and even with the chili powder, tasted like you want turkey to taste on Thanksgiving. If you have a large crowd, I suggest you make a traditional roasted turkey and supplement with another cut up turkey using this recipe. You cook the dark meat ahead of time and you can make room in the oven for the extra breast along with the other bird. You will not be disappointed. At our house, we are ditching the whole roasted bird and making this dish again and again.
Pros: Yield, Good Value, Easy, Healthy, Appearance, Impressive, Will Make Again
Review 3 for Turkey Two Ways
3 out of 5
3 out of 5
kelleymc40
,Northville
,MI
November 26, 2011
Ability level:Intermediate
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Great Bone-In Breast, Legs Overcooked
November 26, 2011
I prepared this for the first time on the morning of Thanksgiving. I should have done a trial run. The breast turned out great. I ended up using the dry brine on the breast instead of the turkey rub (some of my family are not fans of the chili powder in the rub) and coated it with WS turkey seasoning paste instead. It turned out great - tender, juicy and great flavor! The legs, however, were another story. Way overcooked, even after I reduced the cooking time because my bird was a couple pounds smaller than cited in the recipe. I think I needed to use a lower cooking temperature and less cooking time. The legs were inedible - hard and dry. At least my in-laws' dog got a treat! I will definitely try the recipe again and hopefully the legs come out better because I was so excited to try this preparation!!