Chris Cosentino: Thanksgiving Turkey

Chris Cosentino talks about how to make great Thansgiving turkey at the 2011 Food & Wine Classic in Aspen.

Chris Cosentino talks about how to make great Thansgiving turkey at the 2011 Food & Wine Classic in Aspen.

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I actually split it into two separate pieces. I separate the breast from the legs, Everybody's always said, stick butter under the skin. Instead I make a compound duck fat. And put that under the skin and roast it. It comes out perfect. Super moist, super rich and you can have your trip to fan high with your turkey
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Chris Cosentino: Thanksgiving Turkey


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