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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