I know this is late, and that I should have asked this question before Thanksgiving Day, but I'm now very curious as to what all of the other weekend chefs here use their turkey to give it that nice overall golden brown and crispy finish.
Normally, I coat the entire turkey with butter
, but I wanted to try something a bit different this year and so decided on extra virgin olive oil
. I then discovered today that some are now using duck fat
I would have never thought of using duck fat!!
I love duck, but to use it for basting...? It sound s intriguing though. Most of all, it's supposed to be healthier than butter; which is great because I've been on this serious health kick since this past February.
So the basic candidates are OLIVE OIL
vs DUCK FAT
(Or maybe you use some other oil or fat)
DUCK FAT IS A HEALTHY ALTERNATIVE TO BUTTER
Note: The melting point of Duck Fat is 14̊ C. The melting point of butter is between 32 ̊C and 35 ̊C (90 ̊F and 95 ̊C).
Duck fat contains 35.7% saturates, 50.5% monounsaturates (high in linoleic acid) and 13.7% polyunsaturated fats.(which contains Omega-6 and Omega-3 essential oils). This compares to olive oil which is: 75% monounsaturated fat (mostly oleic acid) 13% saturated fat and 10% Omega-6 linoleic acid and 2% Omega-3 linoleic acid.
So PLEASE PLEASE tell me what you use, and what the results were/are. And whether you’ve ever used duck fat...?
And what do you, or whoever cooks the turkey for your family, use to perfect that golden brown and crispy coating?
I'll be taking my 18lb. delicious RVD turkey out of the oven in exactly 43 minutes to baste it.
I'll be using olive oil again during this stage, and will adjust the temp. to broil for about 3-5 1 minute increments...turning as needed for that all over even finish.