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Making Thanksgiving Tasty With the Perfect Turkey and Side Dish

Executive Chef Fabrice Buschtetz Shares Turkey Tips—and His Recipe for Roasted Brussels Sprouts

On Nov. 25, many households across America will be celebrating Thanksgiving—which for many means serving a turkey.  

Whether it's your first time cooking a turkey or you're a pro, we checked in with Executive Chef Fabrice Buschtetz, who owns four restaurants along with his wife, Máiréad—including Cuisine & Wine Bistro in Chandler ( He offered the following tips for cooking one perfectly.

“A fresh turkey is always best; if you can order directly from a farm, it is even better,” Chef Buschtetz recommends, adding that a frozen bird is also fine—just try to find an organic one with no antibiotics or GMOs.

As for the size, Buschtetz says it depends on how many people will be at the meal.

“That being said, I do not recommend huge birds. Always keep in mind that a turkey does not grow naturally to a humungous size.”

Buschtetz prefers a dry brine for a turkey—something simple like salt, pepper, thyme, and butter.

“The more simple the seasoning, the more natural flavor of the turkey you will preserve,” he explains.

As for stuffing, Buschtetz likes to fill his turkey with a mix of bread, butter, onion, lemon, garlic, bay leaves, thyme, and salt and pepper. He also cooks a dressing with a sausage base in a separate pan.

“The one cooked inside will be moist and flavorful due to the meat juices,” he says.

Before putting the turkey in the oven, Buschtetz recommends letting it rest for 30-60 minutes at room temperature. Cooking time will vary depending on the size of the turkey, but in most cases it should take between 2 1/2 and 3- /2 hours, and should reach an internal temperature of 165 degrees.

Once it’s out of the oven, let the turkey rest a minimum of 30 minutes before carving.

Chef Fabrice's Roasted Brussels Sprouts

2 lbs. Brussels sprouts

3 eggs

1/2 lb. panko

1/2 lbs. grated Parmesan

1 tsp. oregano

Salt and pepper

Crispy bacon

Mix the panko and Parmesan together in a bowl. Add the salt, pepper, and oregano. Beat the eggs in a bowl with a whisk. Roll the Brussels sprouts in the eggs, and then in the panko mix. Place on a cookie sheet. Cook in the oven for 30 minutes at 400 degrees. Decorate with bits of crispy bacon.