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Ingredient of the week: Turkey

As we all prepare for the holidays, the Seattle Kitchen staff has some tips for your big bird. (AP Photo/file)

It’s nearly turkey time, so this week the Seattle Kitchen staff has tips for you to make the best bird this holiday season.

As Seattle Kitchen host Tom Douglas points out, this bird won’t just be eaten at holiday supper, but in leftovers for days after, so you better cook it right.

Tom likes to wet brine his bird, and co-host Thierry Rautureau, as usual, has a French twist on the subject.

Tom, Thierry, and Katie O also offer some suggestions for sides to serve as they each share their favorite compliments to turkey.

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