Posted by Katie MacphersonChef 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!
