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Reed Heron
Executive Chef/Owner Rose Pistola, San Francisco, CA

"The only way I know of cooking a turkey is the one way my grandfather used to cook Thanksgiving turkeys. It's one of the best ways for keeping the turkey from drying out. He was from Kentucky and this is the how they cooked it.

Stuff the turkey as usual. I like to brush fresh sage leaves and a little butter under the skin.

Layer bacon strips or pancetta over the breast of the turkey.
Put the turkey in a paper bag and then put that in a paper bag going the other way so that it is completely sealed. This traps the fat and not the moisture so the turkey roast and self-bastes.

Roast at 325 degrees until brown and done.

The turkey comes out very juicy and moist. Important: Make sure the bag is not chemically treated."


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