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Turkey Tips
2004 2001 1998
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turkey TIPS
 


chef todd gray
Equinox–Washington D.C.


  1. Rubbing your turkey with olive oil and sea salt adds a great crunch and crispy skin to the finished bird.
  2. Also, we do not stuff our turkey, we always do the stuffing on the side. Fill the cavity with rosemary, sage, and garlic instead -- it adds a great aromatic flavor.
  3. A great accent to any turkey is to make a compound butter (such as Shallot & Tarragon or Roasted Garlic–Thyme Butter). Rub it underneath the skin on the breast and legs. It not only provides flavor, but also allows the bird to retain great moisture.
 


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