Richard Blais on Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.Richard Blais on Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.
So the Richard Blais take on turkey of course involves some technology, so the first thing I'm gonna do is I brine my turkey. Then I'm gonna suvee my turkey, and then I'm gonna fry my turkey in turkey fat. You know you've heard of schmaltz, what about turkey fat. So suveed, brined, fried turkey.