In the kitchen at Wheatleigh, the chefs soak the turkeys in a salt-water brine before slowly roasting them for the Thanksgiving dinner at the hotel. The roast turkey is served with a creamy giblet gravy and a savory pear, chestnut and sage dressing.
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.