Let us give begin this week by giving thanks...for Thanksgiving. It's time to start thinking about one of the most anticipated days of the year, and the turkey that comes with it! Cookbook author Sally Schneider told Tonia's Kitchen about a simple way to make sure the deliciously wonderful, natural flavor of the bird comes through. Sally suggests chopping up fresh rosemary and thyme, then mixing with kosher salt. Apply the salt mixture liberally to the turkey's skin, and let sit in the refrigerator. In time, the mixture will penetrate the bird's skin and bring out the flavor. Sally told Tonia she uses about 3/4 of a teaspoon of the salt and herb mix per pound. Follow this, and your tastebuds (and those of your dinner guests) will surely give thanks!
