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Every year it seems like there’s a new way to make the dry, beige Thanksgiving turkey taste…better. Deep fried, spatchcocking, herb butters. But what about a Seattle way? Seattle Times food writer, Tan Vinh, sits down with Taichi Kitamura, chef and co-owner of Sushi Kappo Tamura to talk about his teriyaki turkey twist. Plus, this recipe revolutionary comes with sides!
Read more about teriyaki turkey (and grab a special bonus recipe) in The Seattle Times here.
Recommendations for sides:
- Steamy, hot rice
- Kenji Lopez-Alt’s roasted potatoes
- Green bean salad with sesame
- Peach cobbler
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in The Seattle Times here
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