Dominique Crenn was on Morning Edition today, talking in her inimitable French accent about her own personal method of preparing a turkey. She does a roulade with the breast and a confit with the legs, cooking the bird at 160 to 200 degrees Fahrenheit. “You kill the animal once; you don’t want to kill it twice,” she said of the cooler-than-normal temperature. For sides, she likes roast chestnuts Brussels sprout leaves picked off and lightly sauteed. Listen to the piece and check out her recipes over at NPR.
That’s all for Grub Street this week. Have a happy Thanksgiving and we’ll see you Monday.
French Chef Puts Spin On Thanksgiving Dinner
Earlier: Dominique Crenn Cooked for Obama [Grub Street SF]