Michael Symon's Heartland Thanksgiving Dinner
Superstar chef Michael Symon's Thanksgiving menu draws from his Greek-Italian-Eastern European-Midwestern heritage.
Lots of people brine their turkeys. Not Symon, who thinks brining makes the bird a little rubbery. He salts his bird well and refrigerates it overnight to season it. Before roasting, he covers the breast and legs with cheesecloth that's been soaked in a cider-infused butter. For his beer-spiked gravy, Symon recommends the German-style Dortmunder Gold, made by Great Lakes Brewing Company, from his home state of Ohio.