Features on StarChefs.com  
Turkey Tips 2005
This year’s Thanksgiving buzz word is heritage,
as in heritage turkey
Recipes & Tips

Chef Michael Romano Chef Michael Romano's Turkey Tips  on StarChefs.com
Union Square Café – New York
»Roast Turkey with Apple Cider Gravy
»Apple and Mortadella Stuffing
»Pumpkin Bread Pudding


Chef Mark Dommen Chef Mark Dommen's Turkey Tips  on StarChefs.com
One Market Restaurant – San Francisco
»Roasted Liberty Farms Duck Two Ways
»Beet Carpaccio with Marinated Rock Shrimp
»Roasted Brussel Sprouts



Chef Marco Moreira Chefs Marco Moreira and George Mendes' Turkey Tips on StarChefs.com
Tocqueville Restaurant – New York
»Virginia Ham with Whiskey Apple Cider Glaze
»Pumpkin Soup with Mixed Mushrooms
»Granny Smith Apple Pizza



Heritage turkeys (also known as standard breed among poultry breeders) have been bread to resemble the older registered turkey varieties. They must be able to breed naturally, live seven to nine years, and grow slowly. Because heritage turkeys grow slower than modern commercial varieties and are pasture fed, rather than raised exclusively on grain, their meat tends to be more flavorful.

Whether your turkey is heritage, certified organic (i.e. raised on organic feed), or the standard commercial variety, the consensus among chefs is that brining is the key to a juicy and flavorful bird. The meat gradually absorbs the salty liquid through osmosis. But what exactly should go into the brine? The salinity of the brining solution is the most important factor – use 2 cups of salt for 2 gallons of water. The seasonings and aromatics are entirely up to you. How long should you brine the bird? Anywhere from 8 hours to 3 days, just as long as you keep it covered and refrigerated. Find more Thanksgiving turkey tips and recipe ideas from Chefs Michael Romano, Mark Dommen and Marco Moreira.


   Published: November 2005