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It's that time of year: turkey time! Or at least in the U. S. But really anywhere, given that a roasted turkey is such a treat, summer or winter. Great for sandwiches, great for hot meals on cold nights.
We're here to help. We're Bruce Weinstein & Mark Scarbrough, the authors of more than three dozen cookbooks (not counting the ones ghost-written for celebrities). We've been talking Thanksgiving for a long time in our career. We've got some tips and tricks to make that turkey the best it can be.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:07] Our one-minute cooking tip: Keep the gravy warm in a thermos. (Seriously?)
[03:54] How to cook a turkey: with a brine, from frozen, in a deep-fryer. Plus, alternatives to turkey for Thanksgiving.
[27:47] What’s making us happy in food this week: turkey-rice soup and pear jam with almond butter.
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