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“I’m always coveting those turkeys on TV where they slather them with butter,” laments Jewish Shmooz Network host Lois Held. “We can’t have butter on our turkeys, so how do we make our turkeys moist?” Fortunately, her guest, Laura Frankel has all the answers. “I like to start with all good ingredients. I don’t want any ersatz ingredients. So instead of butter, I go with really good, tasty olive oil,” says executive chef at Wolfgang Puck Kosher Catering in Chicago, who penned the popular Jewish Cooking for All Seasons. “I start with my turkey at room temperature and give it a really good rub with the olive oil. Plus a little bit of lemon juice and some white wine. I even throw some cheese cloth in that mixture and drape it over the turkey, which is kind of like giving it a little bath while it’s roasting. That keeps the breast really moist and flavorful. But for the last hour of cooking, I pull the cheese cloth off the turkey so the skin gets brown and crispy.”
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