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Listen to Tom Douglas and Thierry Rautureau weekends on KIRO Radio 97.3 FM

Seattle Kitchen

Ingredient of the week: Turkey

Tom and Thierry talk about the best way to deliver the Thanksgiving turkey to the table. (AP Photo)

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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