The other day, I was asked to teach a few neighborhood foodies a few basics on how to brine, truss, season, roast and carve a turkey, what fun!
Brining the turkey
Trussing the turkey
Roasting the turkey
Carving the turkey
We also discussed a few side items that WS sells there; cranberry relish, herb paste to rub under the skin of the huge-mongous holiday bird, carving sets, trussing needles, roasting pans and butchers twine dispensers, to name a few!
No pictures were taken, but you can check out their very informative web site for more information.
We had a great time, as usual, and I got rid of another 15 business cards! (no, still no calls), I think people like the IDEA of hiring a chef for private parties and not actually the commitment, jeesh. Maybe I should be careful what I wish for, eh?