Rozanne Gold
Author Recipes 1-2-3 (Viking) and Little Meals (Villard)

Culinary Director The Rainbow Room and Windows on the World, New York, N.Y.

"Always buy an all natural turkey because of the texture and flavor; it works most beautifully with my technique for cooking turkey. I soak my turkey in a kosher salt water bath for six to eight hours. This also insures the moistest, juiciest turkey you'll ever have."

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