Laura Brehaut, National Post
Originally published on September 28, 2015; National Post
Butchers, chefs and a pitmaster weigh in on what makes the perfect Thanksgiving turkey
A lot is riding on the star of the Thanksgiving table. Stuffing, potatoes, squash, cranberry sauce and gravy are nothing without a succulent, crispy-skinned bird. As home cooks, it’s likely we’re only tasked with preparing a feast a few times each year, so performance anxiety is only natural. To lessen the fear, and better understand our options in both choosing and preparing turkeys, I spoke with butchers, chefs, a pitmaster and a registered dietitian about their personal preferences and best practices. It is a special meal after all, deserving of extra care and attention. You and your guests want it to be delicious.
Montreal Gazette: October 7, 2015; pages B1 / Front, B2
Calgary Herald: October 3, 2015; pages G14-15
The London Free Press: October 10, 2015; page F6
The Pembroke Observer: October 10, 2015; page B9
The Peterborough Examiner: October 8, 2015; page B12
The Brantford Expositor: October 8, 2015; page D2
The Orillia Packet and Times: October 3, 2015; page C3
The Pembroke Observer: October 3, 2015; page B9
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