Kate Rench's Tips: Making A Better Turkey
Chef Kate Rench of Café Diva – Steamboat Springs, CO
Adapted by StarChefs.com
November 2006

  • Always cook your turkey earlier than you think you should because the last thing you want to be doing is waiting around for the turkey to finish. It really ruins a party!
  • Use lots of butter and duck fat! I like to soak cheesecloth in butter and duck fat and lay it over the turkey. I remove the cheesecloth half-way through.
  • Use lots of fresh herbs, salt, and pepper; the more the better! I tend to keep to traditional Thanksgiving methods. Ultimately, that is what people want -- to be reminded of the Thanksgiving supper they had as a child.
  • Please don't forget to season the inside of that bird. I cook my turkey with lots of aromatics, mirepoix, and bacon inside. I make the stuffing separately.

    Restaurant tip:
    Do something nice for your staff. Shut down for the day and cook Thanksgiving dinner for them; that's what I do.

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