Unless you’re certain presidential candidates, it’s hard to argue with science.
Author J. Kenji López-Alt has spent hundreds of hours in the kitchen, testing recipes and methodology to discover the best way to cook pretty much everything.
His new book, “The Food Lab: Better Home Cooking Through Science,” tackles everything from steak to mac and cheese. And, as luck would have it, turkey.
“In the kitchen, having science on your side gives you more options and control over your finished dish,” he tells The Post.
Want to cook the perfect bird for Thanksgiving? Here, López-Alt tells you six things not to do.
Don’t butter your bird
Placing butter under the skin won’t make the meat juicier, though it might help the skin brown faster. However, butter is about 17 percent water, and it will make your bird splotchy, says López-Alt. Instead, rub the skin with vegetable oil before you roast.
Don’t brine
The salt in the brine will break down the protein in the turkey muscle and allow your bird to absorb 7 to 13 percent more moisture than an unbrined bird. However, that moisture is just plain flavorless water. “A brined turkey will be juicier, but it will taste more watery,” says López-Alt, who recommends dry brining. Rub the turkey all over with kosher salt and let it sit in the fridge for a night or two before it’s cooked. “It helps the turkey retain its own natural juices,” he says.
Don’t forget to rest
Allow your bird to sit after it comes out the oven so the juices can settle. When its internal temperature measures a few degrees below what it was when it came out of the oven, it’s ready to eat.
Don’t overcook it
The main Thanksgiving sin is, of course, dry meat. Remove the bird from the oven when the dark meat is 170 degrees and the white 150. “If you overcook it, anything you apply won’t have much effect,” López-Alt says.
Don’t keep your bird intact
“All birds have two types of muscles. There’s breast muscle that’s very rarely used. There’s not much fat or connective tissue, so it should be cooked to no more than 155 degrees,” López-Alt says. “Then you also have thighs and drumsticks. Those have connective tissue and fat, and need to be cooked to a higher temperature, more like 170 to 175 degrees. The problem is, you have this one bird and you’re trying to get two temperatures on it. How do you resolve that?” Spatchco*cking! Cut out the backbone (or have your butcher do it) so your turkey can be pressed flat. Cook it on a wire rack atop a baking sheet at 450 degrees for about 80 minutes. This method will allow the dark meat to finish cooking before the breast meat gets dry.
Don’t stuff
Loading up your bird can lead to dangerously undercooked stuffing. “I don’t recommend it. It’s too much of a hassle,” López-Alt says. Cook it separately on the side.
Two healthy sides to go with your turkey
Thanksgiving doesn’t just mean getting along with family members with different political views and football-team allegiances. You also have to make peace with everyone’s special diets — from your niece experimenting with veganism to a paleo-crazed brother. Here, two delicious recipes for those with (and without) dietary restrictions.
• Vegan: Sweet potatoes
With no added sugar or dairy, these yams are perfect for vegans or diabetics, but, says Cheryl Forberg, chef and nutritionist for “The Biggest Loser,” “it’s a great recipe for anyone.”
Make a pistachio butter by combining 1 cup unsalted pistachios, shelled and roasted, and 2 ½ tablespoons grapeseed oil in a food processor or blender. Process or blend until smooth and creamy. Set aside.
Preheat oven to 400 F. Place 2 pounds sweet potatoes, cleaned and trimmed, on a baking sheet and prick with a fork. Bake until very tender when a fork or knife is inserted, approximately 1 hour. Remove from oven. When cool enough to handle, cut in half, scoop out flesh and place in a food processor.
Add 2 tablespoons of the pistachio butter, 1 teaspoon pure vanilla extract, 1 teaspoon smoked salt and ½ teaspoon ground allspice. Process until smooth. Transfer to ovenproof dish. Cover and refrigerate overnight (or for up to two days).
Bring to room temperature one hour before warming. Preheat oven to 300 F. Place casserole in oven and heat just until warmed through, approximately 25 minutes. Remove from oven and garnish with chopped pistachios. Serves 8.
Paleo: Cran-cherry sauce
“My paleo cran-cherry sauce is super popular because it’s the perfect balance of tangy and sweet, without the addition of refined sugar,” says Nom Nom Paleo blogger Michelle Tam, who has an app and a book of the same title. “By adding an equal amount of cherries and simmering the fruit in apple juice, I was able to counter the mouth-puckering tartness of the cranberries with some natural sweetness.”
Put 6 ounces frozen cranberries, 6 ounces frozen sweet cherries, ¾ cup apple juice, ½ teaspoon minced ginger and a pinch of salt in a saucepan and bring to a boil.
Simmer for 8 to 10 minutes, until fruit has broken down and sauce has thickened.
Add 1 or 2 tablespoons honey for extra sweetness.
Let cool. Sauce can be made a day ahead for even deeper flavors.
— Hailey Eber and Claudine Ko
