Owner/Executive Chef at FLAVORS,
Catering & Carry-out 8 West 18 St.
New York, NY 10011, 212 647 1234.
Co Author with Michael McLaughlin of Flavors (Viking, 1998)
1) If you think of your turkey like a big chicken, cooking it won't
be so intimidating.
best way to tenderize the breast meat of your turkey is to stuff it
under the skin with a mixture of butter and herbs. The butter and herbs
flavor will tenderize the breast meat as it cooks. Some suggestions
for herb flavorings: Sage, Thyme and Butter or Hungarian Paprika, Roasted
Garlic and Butter or Herbes de Provence, Orange Zest and Butter.
your turkey fresh and buy organic birds if possible. Organic birds are
far tastier, and isn't it nice to know that what you're eating is safe
for your family and friends? Using seasonal fresh ingredients for the
entire meal will vastly improve your Thanksgiving experience.
potatoes are a "must" side dish with your turkey dinner. Make a sweet
potato puree (Recipe in Flavors,page 163). Scoop out oranges and pipe
in puree. Garnish with marshmallows.Bake until marshmallows are golden
Turkey Tips 1998 Home
Tips Archives: 1996
| 1997 | 1998 | 1999
| 2000 | 2001
Holiday Entertaining: What are you cooking?
Sweet Spot: Holiday