Roast the Perfect Turkey

Pajaro's newest restaurateur shares some of her secrets.

Linda Flores of knows how to cook a bird. Her Thanksgiving-themed restaurant cooks three to five turkeys a day and, recently, has been running out of turkey by the end of the day.

She must know what she's doing.

Flores offered these turkey-roasting tips to help make your Thanksgiving a tasty event.

  • Butter the inside of the turkey.
  • Stuff the bird with an onion (halved), a carrot (also halved), two stalks of celery (chopped) and lots of butter. This is not the stuffing; it's simply to flavor the turkey meat.
  • Grease the outside of the turkey with butter then coat with salt, pepper and garlic

Flores recommends making the stuffing separate from the turkey. It saves on cooking time and gives you more control over how the turkey is flavored. In her restaurant, Flores uses her day-old fresh-baked bread for stuffing instead of bread crumbs.

Across the country, .


  • 1 cup salt
  • 1 cup brown sugar
  • 3 oranges, quartered
  • 3 lemons, quartered
  • 8 sprigs thyme
  • 6 sprigs rosemary

Dissolve the salt and sugar in 2 gallons of cold water. You can mix this in a new 5-gallon bucket from a hardware store. Line it with a heavy-duty garbage bag if you like. Once you've got everything dissolved, add the citrus and herbs. It might help to give the herbs a really rough chop before tossing them into water.

Put the bird in breast-side down to start. It should be in the brine at least 12 hours and you should rotate it once during that time. Once it's done with its soak, give it a good rinse before roasting.

Or, if you're not up for making your own turkey, eat at .


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