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Chef Ming Tsai joins "Wild Turkey Week" with his Soy Olive-Oil Poached Turkey, Potatoes and Fennel. He starts the recipe with a brine and offers this helpful tip for making a successful brine for your Thanksgiving turkey. "If you don't happen to have a recipe, just make sure your brine tastes like sweet sea water," he says. "It has to be that salty!" Beyond cooking, the holidays are a time to give back, so Ming also mentions a cause he supports. Click here for more information about Family Reach.
Ming Tsai's Soy-Olive Oil Poached Turkey, Potatoes and Fennel: Part II
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