Whether thanksgiving or not, turkey is still on a chef's mind :).
According to Chef Mak Sullivan of San Francisco's Spruce, the secret to a tastier and juicier turkey is before you roast it, - wrap it in parchment paper, then foil.
Roast it in a low temperature until nearly cooked, then remove the foil and parchment.
Brown the turkey in a hot oven until the skin is crisp.
According to Chef Mak Sullivan of San Francisco's Spruce, the secret to a tastier and juicier turkey is before you roast it, - wrap it in parchment paper, then foil.
Roast it in a low temperature until nearly cooked, then remove the foil and parchment.
Brown the turkey in a hot oven until the skin is crisp.
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