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Roasting a whole turkey is a classic move, but there are plenty of other delicious ways to cook local turkey — especially if you want juicy meat, crisp skin, and far less time in the kitchen.
In this holiday episode of Great Tastes, Chef George Hudson shares the chef-trusted techniques that make turkey easier and more flavourful: how to spatchcock a bird for faster, even cooking, when to use a wet or dry brine, smarter carving tips, and why turkey cuts are perfect for smaller gatherings.