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Patricia Williams
Executive Chef, Butterfield 81

Patricia's Tips

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.

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