chef todd gray
Equinox–Washington D.C.
- Rubbing your turkey with olive oil and sea salt adds
a great crunch and crispy skin to the finished bird.
- Also, we do not stuff our turkey, we always do the stuffing
on the side. Fill the cavity with rosemary, sage, and garlic instead
-- it adds a great aromatic flavor.
- A great accent to any turkey is to make a compound butter
(such as Shallot & Tarragon or Roasted Garlic–Thyme Butter).
Rub it underneath the skin on the breast and legs. It not only provides
flavor, but also allows the bird to retain great moisture.
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