Turkey Tips from the Experts

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A moist turkey with tons of flavor, more than likely, has been brined. It’s a wonderful way to get that bird moist all the way to the bone and to insure that all the meat is full of flavor. Executive Chef John Armstrong, IV (there is a fifth!) shows you how to brine and truss that giant bird.

BTW, if you’re not planning on cooking, the Westin La Cantera does a beautiful Thanksgiving Day dinner in its grand ballroom.

For more tips and recipes, head to my recipes section. For holiday wine pairing ideas, check out Ralph The Wine Guy’s recommendations from HEB.