1 Market Street
Mark Dommen's Turkey Tips
Chef Mark Dommen of One Market Restaurant
– San Francisco, CA
Adapted by StarChefs.com
- Buy a fresh turkey, not a frozen bird. Organic,
if possible, is even better. If you can't find a fresh turkey
and must buy a frozen bird, be sure to thaw it out properly
in the refrigerator over several days.
- Brine the turkey for 24 hours, before roasting.
This allows the bird to absorb additional salt and any other
flavorings in the brine making it taste better.
- Cook the stuffing separately from the bird.
I like to stuff the bird with aromatic herbs that release flavor
into the meat as the turkey cooks. If you stuff a brined bird,
there is chance the stuffing may end up a little salty from
- I like to make an herb butter with mostly fresh
thyme and spread it between the skin and the flesh of the turkey.
As the turkey roasts the butter melts, basting the bird from
under the skin.