Ingredient of the Week brought to you by:
Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen
turkey
Tom and Thierry talk about the best way to deliver the Thanksgiving turkey to the table. (AP Photo)

Ingredient of the week: Turkey

Tom and Thierry talk about the best way to deliver the Thanksgiving turkey to the table.

Tom prefers cooking two smaller birds over one giant because it cooks more evenly. There are also several ways to brine a turkey. You could also dry-brine, which is essentially a rub.

And of course, there's the stuffing.

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