Buzz
Pressed for time this Thanksgiving? Chef Matt Griffin from Fedora has a trick: cook your turkey in a salt crust to ensure it's cooked quickly while staying juicy and tender.
Here’s what you’ll need to get started:
A 10 to 12 pound turkey
4 tablespoons of butter
1/2 cup of honey
zest of half a lemon
1 teaspoon of thyme
4 cups of egg whites
2 cups of peppercorns
32 cups of kosher salt. Yes, you read that correctly—32 cups.
First, wrap the wings in aluminum foil. Then, generously coat the turkey with butter, both under and on top of the skin. Add your glaze—lemon zest, thyme, and honey—to prevent the skin from becoming too salty. If you're stuffing the turkey, do so now, and tie the legs with twine to ensure an even cook.
Next, whisk the egg whites in a large bowl until they become frothy. Then, combine them with the salt and peppercorns in a big container and mix thoroughly. Add water and continue mixing until the mixture resembles wet sand (approximately 4 cups). Spread a thick layer on a baking pan, place the turkey on top, and cover it completely with the salt crust.
Preheat your oven to 400 degrees and place the turkey inside. The salt crust will seal in the moisture and accelerate the cooking time—the turkey should be fully cooked in about an hour and a half. Once done, remove it from the oven and use a kitchen mallet to crack off the salt crust, wiping off any remnants with a damp cloth.
The turkey might not have that golden, shiny skin typical of a slow-roasted bird, but once you slice it, it will look just fine, and all in just 90 minutes. Not bad for a time-saving trick.
