A Pro Chef’s Tips for Planning a Perfect, Stress-Free Thanksgiving
Once the bird is done brining, Brubkaker breaks it down. Literally. She’ll remove the legs and the wings, and cook them separately. “I like to braise my dark meat, because it makes a delicious gravy, and it keeps the dark meat super-duper moist,” she says. She’ll put the cooked turkey in a sealed container or a…