Thinking out of the box

Weisberg, Karen
October 2003
FoodService Director;10/15/2003, Vol. 16 Issue 10, p50
Trade Publication
Presents tips for food-service operators on variations in cooking turkey meat. Background on the popularity of turkey among consumers in the U.S.; Ways of preparing turkey for cooking, according to chef Russell DeCesare; Types of dishes to serve with turkey meat; Advice on making turkey gravy.


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