One turkey. Two types of muscles. Two different temperatures needed to cook properly. Put away the roasting pan and get ready to spatchcock the bird.
The "Food Lab" author runs through several examples of kitchen conventional wisdom that aren't really steeped in wisdom.
J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science.