Bi-Rite owner Sam Mogannam, uses a heritage-breed turkey, cooks the white and dark meats separately to prevent the breast from drying out before the tougher leg meat is fully cooked. Because of this turkey's large size, salting at least 8 hours before cooking allows the seasoning to fully penetrate.
"We never had turkey on Thanksgiving," says Joanne Chang, "only duck. I love turkey with sage and butter, but I crave the flavors I grew up with." Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.
How do you prepare a turkey for roasting? The EatingWell Test Kitchen team shares their tips for cooking turkey in 4 easy steps. This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Try this technique with our Herb-Roasted Turkey recipe.
Check out the slideshow above to learn the method!