In this episode, Executive Chef Keith Norman, with South Point Hotel, Casino, and Spa, helps us get ready for holiday cooking by sharing his recipe about how to brine a turkey, including his own special heart-healthy "mock" brine. Chef Keith is a long-time friend of the food allergy community. He advocates on local television, and he also serves on FAACT's Board of Directors and FAACT's Diversity, Equity, and Inclusion Advisory Board.
To keep you in the know, below are helpful links:
Sponsored by: ALK
Please note that today's guest was not sponsored by ALK or compensated in any way by the sponsor to participate in this specific podcast.
Thanks for listening! FAACT invites you to discover more exciting food allergy resources at FoodAllergyAwareness.org!