The experts at Food Network explain why you should be basting your bird and precisely how to do it, including how often to baste a turkey and the tools you’ll need.
Instead of being simmered in a tomato sauce, the meatballs for these tasty sub sandwiches get tons of flavor from a tangy-sweet glaze made with balsamic vinegar and chicken broth.
In Michael Symon's Pickling 101 Food Network Kitchen class, he shows how this technique can not only be easily achieved but can also help amplify the flavors of a turkey sandwich.