Thanksgiving Turkey Tips from the Amway Chef

Posted on 15. Nov, 2006 by Ty Tribble in Amway

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MLive:

Whoever said roasting a turkey was difficult?

Don't believe it, says Josef Huber, executive chef of the Amway Grand Plaza Hotel.

In his professional kitchen, on Thanksgiving Day, Huber will roast 40 turkeys for the for 1,250 guests at the hotel's Thanksgiving Day brunch.

"It's very simple," Huber said. "Roasting a turkey is like roasting a really big chicken. Make sure you're not cooking it too hot. Slow and low. So it doesn't matter if you brine it, baste it, roast it on its breast and flip it over. Just don't overcook it."