This holiday episode of No Reservations from 2007 is one of the show's few glimpses of Anthony Bourdain actually cooking in a kitchen. The key to moist turkey, according to Bourdain, is removing its legs ("dismembering a turkey is much like dismembering a human, actually...") and cooking them in a separate roasting pan from the breast. For health reasons, he also supports cooking the stuffing outside of the bird ("you got bacterias going at it like your parents did at Woodstock"). His last tip: do not get garlic anywhere near the turkey. Unless you want to ruin everything. Watch the video after the jump.
Tips from Anthony Bourdain
[via Eat Me Daily]
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