Thanksgiving Turkey Two Ways: Martha Stewart vs. Mario Batali
Gourmandize Staff,
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TWO CHEFS, TWO TURKEYS
Before roasting the bird, Martha stuffs it with a classic, Colonial-kitchen herbed cracker stuffing. She then roasts it with plenty of broth, basting frequently. In the last hour of cooking, the turkey is glazed with maple syrup, resulting in a sweet, crispy crust which complements the tender meat.
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