Alex
Stratta
Executive Chef, Renoir
Las Vegas, Nevada
1. Always pre-order organic turkeys. Never use frozen turkeys, the fresh
organic turkeys have much better flavor and are generally more moist.
2. To keep the
breast meat moist, make a 'compound butter' of butter, sage, garlic
and black pepper and tuck it under the skin of the breasts. Once the
turkey is cooked, allow it to rest upside down, this allows the juices
to flow into the breasts.
3. Always do all of your preparation the day before, this way you only
have the cooking portion to attack on turkey day. This allows you to
spend more time with family and less time with turkeys!
4. It's always better to buy two 8-pound birds rather than one big one.
The younger, smaller turkeys are usually more tender and flavorful,
and don't take as much time to cook.
more turkey tips:
2001 | 2000 | 1999
| 1998
| 1997
| 1996
