I made my first visit to this legendary place today. It was a maddhouse! I was amazed at the produce and perhaps a 100 fresh ingredients that would take some thought on how to prepare.
I begged to be put on a waiting list for any cancelled turkeys. Customer service was amazing and I await their call with fingers crossed.
Now, feeling positive that it will be a Russo's , but with a Wilson's backup which I'll cancel promptlyv the question is
to brine or not to brine these fresh turkeys? I am making a turkey neck stock for gravy from Wilson's fresh necks, so no worries on saltiness. Just don't know if the fresh real turkey needs or hopes for brining? I like Alton Browns recipe give or take an ingredient that may not be in the pantry.
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