Courtesy Chef Adrian Davila People always want to go for the big 25-pound birds, but those giant turkeys never cook evenly. “Instead go with a medium-sized turkey, about 13 to 15 pounds. is the best. If you have a big bunch, it’s better to get two medium-sized turkeys rather than one giant one,” says Chef Adrian Davila, of Davila’s BBQ. They’re easier to manage and won’t dry out in the oven. Check out these easy mouthwatering Thanksgiving side dishes all your guests will love.
Courtesy Chef Adrian Davila The debate on whether or not to brine has been settled: If Adrian Davila’s grandmother said you brine, then, by all means, throw that bird in some salt water with other spices. Chef Adrian says brining the turkey in salt water overnight combats the dryness and locks in moisture and flavor.
Serve up a signature cocktail
Courtesy Chef Gason Nelson “Take the flavors of Thanksgiving to your cocktails,” suggests Chef Gason Nelson, a chef to celebrities and athletes in New Orleans, who created this Rosemary-Infused Cranberry Punch: Make rosemary-infused simple syrup, by boiling 4 oz. water, 4 oz. sugar and 2 rosemary sprigs for 3 minutes or until sugar dissolves. Remove rosemary and set aside to cool. Pour 1 1/2 oz. vodka, 2 oz. cranberry juice, 1/2 oz. mango nectar and 1 oz. rosemary-infused simple syrup over ice and stir. Garnish with a sprig of rosemary. (Makes one cocktail) Follow these tips to keep your sanity when hosting Thanksgiving.