John Besh gives tips for great Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.John Besh gives tips for great Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.
First start out with great turkey. I go for those wonderful heritage breed birds. Start with a little bit of salt water, some sugar, add some pepper, brine them for about 12 hours. Then I let them dry uncovered in the refrigerator overnight and then roast, nice and slow, about 300 degrees, for Approximately three and half to four hours. I love to rub them on the outside with lots of butter, some fresh picked thyme, salt and pepper, stuff the bird with lots of onion and garlic, and again huge sprigs of thyme, and let it roast and it's gonna also add like a perfuming effect on the bird. Unreal.