This recipe is a modification of a recipe that was very popular at work for our winter menu. It only requires a few ingredients and a hot oven.
The Sea Salt
I know when I’m finally done with the brining, stuffing, roasting, carving and cleanup, the last thing I want to do is more cooking. I don’t even want to smell a turkey for another year.
I’ve made a lot of turkeys. I always start with this brine.
Since I started working as a chef I want less and less to cook when I get home. But what I want to do even less and less is dishes.
I wore my full suit in the water today. Cue the warm fuzzy Fall feels.