Executive Chef, Butterfield 81
1. I always prefer to use fresh, free-range turkeys whenever possible.
2. There is a large debate about brining turkeys and I prefer not to
brine, but the bird should be at room temperature and not frozen.
3. I make turkey stock from the necks and winglets.
4. I place the
turkey on a rack. In the bottom of the pan, I place sliced onion, two
celery stalks, two sliced carrots and two cloves of garlic. I pour the
turkey stock from the wings and the neck in the bottom. This intensifies
the flavor of the gravy. I do not baste the turkey; I just strain the
juices from beneath the bird for giblet gravy.
here for Cheese Expert Steven Jenkins' Cheese Recommendations
2001 | 2000 | 1999