Frank Stitt: Thanksgiving Turkey

Frank Stitt on great Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.

Frank Stitt on great Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.

Read the transcript of this video
I think one of the important things is you've got to start with letting that turkey kind of air dry for a couple of days and then, you know, I love to just rub inside with lots of fresh ground pepper and salt A lemon, onion, thyme, savory. Rub a little butter on it, but the main thing is just to do that slow temperature, 275 degrees, and then just to baste occasionally.
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Frank Stitt: Thanksgiving Turkey


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