Published
Food editor Lillian Chou shows you how to use a butter-rub to get moist and succulent turkey meat. Here, Lillian uses miso butter, but you can also use this tip with plain butter or black-truffle butter. Get the recipes:
- Category
- Food
Sign in or sign up to post comments.
Be the first to comment
Up Next
Autoplay
-
01:35
The Test Kitchen: How to De-Fat a Turkey Stock - Gourmet Magazine
-
02:26
The Test Kitchen: A Quick Way to Prepare Butternut Squash - Gourmet Magazine
-
00:42
The Test Kitchen: How to Peel Ginger - Gourmet Magazine
-
03:37
The Test Kitchen: How to Sharpen a Knife - Gourmet Magazine
-
03:16
The Test Kitchen: How to Make Egg Fettuccine Dough - Gourmet Magazine
-
02:15
The Test Kitchen: How to Warm Tortillas - Gourmet Magazine
-
03:25
The Test Kitchen: How to Roll Out and Cut Egg Fettuccine - Gourmet Magazine
-
04:23
The Test Kitchen: How to Cut Up a Whole Chicken - Gourmet Magazine
-
01:44
The Test Kitchen: How to Deal with Celery Root - Gourmet Magazine
-
01:24
The Test Kitchen: How To De-Seed a Pomegranate - Gourmet Magazine
-
10:07
The Test Kitchen: Dijon Mustard Challenge - Gourmet Magazine
-
03:45
The Test Kitchen: How to Clean and Use Dried Chiles - Gourmet Magazine
-
01:55
The Test Kitchen: How to Carve a Whole Roast Chicken - Gourmet Magazine
-
02:57
The Test Kitchen: How to Cook Collard Greens Quickly - Gourmet Magazine
-
02:16
The Test Kitchen: How to Thicken Gravy - Gourmet Magazine
-
02:51
The Test Kitchen: How to Make Pie Dough - Gourmet Magazine
-
00:55
The Test Kitchen: Aromatherapy In Your Kitchen - Gourmet Magazine
-
02:01
The Test Kitchen: How to Roll Out Thin Cookie Dough - Gourmet Magazine
-
07:04
The Test Kitchen: Eggplant Challenge - Gourmet Magazine
-
01:49
The Test Kitchen: How to Make Fresh Ricotta - Gourmet Magazine
-
02:23
The Test Kitchen: How to Poach and Shred Chicken - Gourmet Magazine
-
01:41
The Test Kitchen: Key Limes - Gourmet Magazine
