Angelo Sosa on Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.Angelo Sosa on Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.
I make a brine, a simple water salt solution. I actually use Himalayan salt. And I put some coriander, black pepper, spiranese, cardamom and a lot of love, and I actually put a little turmeric in there, give that a little Indian flare. I brine it for about eight hours, eight to 12 hours to be exact, and then after that take it out of the brine, pat it dry, let it sit. I actually add more spices to the cavity, and then I make a beautiful stuffing of pumpernickel, celery, carrots, actually pretty simple. And I love putting chorizo, especially Spanish chorizo, inside. And then I roast it, it's that simple.