Speaking with chef Harold Moore about the biggest mistakes people make with turkey, he told us, "I do not like a big, boxed [turkey] that come[s] pre-brined, injected with garbage... Instead, he recommended an 'organic, free-range turkey from a farm that you know.'"
Instead of highly processed turkeys, you should look for labels like natural and free-range, which are minimally processed and enhance the taste of your finished roast.
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