Thanksgiving Turkey Prep: A Butcher's Tips for the Perfect Bird
It's Thanksgiving week, and on this episode of Meat & Greet, Myke Stittsworth shares his go-to turkey prep advice — the stuff that actually makes a difference between a dry bird and one your family talks about for years.
Myke also talks about bratwurst deals happening at Stittsworth Meats, because not everyone wants to wait until Thursday to eat well. Whether you're brining, smoking, or just roasting a classic turkey, this episode has you covered.
Turkey Day Tips
- To brine or not to brine — Myke's honest take
- Timing your turkey: how long per pound and when to start
- Why resting the bird is the most important step
- Brat deals and other specials at the shop for the holiday week
About Meat & Greet
Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.
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