Adam Fleischman on Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.

Turkey is so lean you wanna really keep it at a really low temperature. So when we cook turkey we [UNKNOWN] beat it and then we kind of fry it at the end just to crisp the outside. You wanna cut it into pieces first so it's more manageable, and then you wanna put it in the bag with some kind of, you can put [UNKNOWN] in the bag is a really good way to do it. Or you could put aromatics like sage and rosemary and thyme, and then you can make a really nice traditional gravy like a sage giblet gravy to go on it.