Ross Martin’s Turkey Tips:
Chef Ross Martin of Allred’s Restaurant at Telluride Ski Resort – Telluride, CO
Adapted by StarChefs

1. The first thing to remember is that Thanksgiving is meant to be shared and enjoyed with family and friends. It's a time to reflect on the summer and the bounty of food it has provided us with on these fall harvest days. So get as much work done before hand so you're able to escape the kitchen on this great day.
2. A prep list will help you organize and execute your tasks without forgetting anything.
3. My recipes call for cold smoking – a technique that imparts a sweet smoked flavor and makes the dishes a little more rustic. Cold smoking is a process where the smoke penetrates the product and infuses flavor without cooking or drying it out. (Hot smoking actually cooks the product with hot smoke. I often find it to be overpowering.)
4. If you have a smoker, great; if not, don’t worry. I have included instructions for smoking on a gas grill. You will need a few disposable pie tins and a carving fork to create your own smoking basket.
5. My recipe also calls for a broken down turkey. This is something your butcher can do for you. Just remember that you want the carcass, the leg and thigh to stay connected to each other, and the skin to stay on each breast. Have the butcher tie up the breast with butcher's twine.
6. My recipes are guidelines - they are not an exact science. Be creative - you are your own chef!