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With this recipe, there's no reason to wait until the holidays to enjoy stuffing and turkey. Begin by preparing the stuffing. The stuffing should have a balance of flavors: savory, tart and herbs. It is important to allow the stuffing to cool before placing it inside the turkey, so be sure to refrigerate it until it is the same temperature as the turkey. Season the inside and outside of the turkey liberally before placing the stuffing on it and rolling it up and trussing it with kitchen twine. Remove excess moisture to aid in crisping up the skin while cooking.
Determined to become a successful chef, Kevin worked part-time at various restaurants while carrying a full course load in school at the Art Institute of Atlanta. After graduating with honors, he went on to hold positions at several well-known Atlanta restaurants including Atlanta Grill at The Ritz-Carlton, Two Urban Licks and Woodfire Grill. In 2006, he and his wife Callie moved out west to Portland, Oregon, where he worked as the Executive Sous Chef at Fife Restaurant. Missing friends and family, they returned to Atlanta last year and Kevin became the Executive Chef at Woodfire Grill, where he is also a partner. Hot wings are his favorite junk food, and the five ingredients he keeps on hand at all times are banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard.
