Chef Rick Bayless-- owner of three esteemed Chicago restaurants: the Frontera Grill, Topolobampo, and XOCO --helps out our listener, Diana, who wanted to know whether she should mix fresh and dried herbs for her turkey rub. Chef Rick is all about the fresh herb -- —and he suggests roasting garlic, mashing it up with butter and chopped herbs (like rosemary, sage and thyme) and rubbing it under the skin. Check it out below!
November 25, 2009
Fresh Herb TurkeyPosted by MSLO Blogger
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