A roasted turkey is sitting on a wire rack on a table.
One of my favorite, roast turkey experiences was observing a Peruvian man marinate a whole turkey with about 2 cups of crushed garlic in olive oil. Years later I tried this recipe and found it to be exceptional!

Roasted Turkey 

To brine or not to brine... I remember sitting at the breakfast table at the CIA, listening to the annual Thanksgiving discussion of the Chef's favorite heritage turkeys or their favorite brining ingredients. No one talked about spatchcock cooking in those days.

Prep Time: 3o min

Cooking Time: 2 hours to roast and rest 


Ingredients

Yield: 10 portions                                                                                                                 

16-20 lbs.  Fresh Turkey   

1 Cup.          Olive oil or butter                                                                                                   

1 lb.              Mirepoix (carrot, celery, onion)                                                                                                                                           

Bay leaf, rosemary, thyme                                                                                                             

Salt & Pepper     
                 

How to prepare Roasted Turkey

A turkey sitting on top of a pan next to vegetables
A white styrofoam tray filled with meat and livers
A turkey is sitting on a wire rack in a pan.
A roasted turkey is sitting on a wire rack on a table.




Step 1

Remove the giblets and neck from the cavity of the turkey. Place one bay leaf, 1 sprig of rosemary and 1 sprig of thyme into the cavity of the turkey. Season the turkey with kosher salt and melted butter/olive oil.


Step 2

Place the turkey onto a rack or a bed of mirepoix, place into a preheated oven at 400° F and bake for 30 minutes to create a beautiful, golden brown skin. Reduce the heat to 350° F and continue cooking until the turkey reaches an internal temperature of 165° F (using a thermometer, measure the temperature at the thigh)-juices should run clear.


you can baste the turkey throughout the cooking process-cover loosely with foil if the turkey is getting too brown.


Step 3

Let the turkey rest, while you prepare the gravy.
   

Seafood; Grilled Swordfish Steak

By Tom Griffiths • November 21, 2025
Often when I'm fishing, people catch bluefish or skate and throw them back. I always run over and ask to keep one or two. Bluefish are quick and easy to fabricate and a delicious dinner to prepare when I get back home from fishing all day. I prefer simply dredging in seasoned flour and frying pieces in olive oil & butter mixed together. Perfect with cold beer or white wine!

Senate Bean Soup

By Tom Griffiths • November 19, 2025
Senate Bean Soup is one of those enduring American classics — simple, hearty, and steeped in tradition. Served daily in the U.S. Senate dining room for more than a century, it’s a dish that reflects the straightforward, honest cooking of its era: navy beans, onions, potatoes, and the unmistakable depth of smoked pork. Add croutons and it becomes classic!

Beginners recipe: Croutons

By Tom Griffiths • November 19, 2025
Years ago I shared a food stand with close friends at a large fairground. Our families worked the booth on the weekends and it was a lot of fun. I often came in early to prepare five or six soups... Spicy Vegetarian Black Bean, Chicken & Macaroni, Beef Barley, Tomato etc... We served salads and sandwiches as well; the most popular sandwich was sliced roast beef on a toasted roll with gravy, onion rings, and provolone, we frequently ended up with extra rolls at the end of a shift. Naturally… croutons. At the time, I typically served croutons only with certain soups—styles that truly benefited from that added texture and richness. But the rest of the team had a different idea. They started offering croutons on every soup, no matter the style, and the customers absolutely loved it. It became one of those small, unexpected touches that kept people coming back .

Chicken Noodle Soup

By Tom Griffiths • November 17, 2025
As a Certified Master Chef, I’ve spent years refining my craft—studying broths and consommés, and even spending days in Italy learning to make a deeply flavorful brodo with an exceptional Italian chef. For me, chicken noodle soup represents the perfect one-pot meal: nourishing, balanced, and simply delicious. It’s a reminder that even the most familiar dishes can showcase craftsmanship and care when prepared with intention and respect for quality ingredients.

Chili con Carne

By Tom Griffiths • November 13, 2025
A highlight of my year is judging a neighborhood chili (and apple pie) contest over Veterans Day weekend. Each year the competition grows, and the chili just keeps getting better. Some participants get creative with their garnishes—topping their chili with crème fraîche, yogurt, sour cream, or an assortment of snacks like Fritos, Bugles, and tortilla chips. I’m always impressed by the effort and flavor combinations that home cooks bring to the table. It’s a pleasure to support our veterans and be part of a community that celebrates good food and camaraderie. I was so inspired this year that I decided to share one of my own chili recipes.

Soup; Pasta e Fagioli

By Tom Griffiths • November 11, 2025
At the beginning of my career, I commuted into New York City to work in some of the finest restaurants in the country. One winter night, during a raging snowstorm, the bus got stuck, and a few of us decided to walk home — a few miles for me. The highway was quiet, the snow falling heavy under a bright full moon. By the time I reached home, cold and very hungry, my parents were sitting at the dining room table with a steaming pot of pasta e fagioli, crusty Italian bread and a bottle of Italian red wine. Simple, humble, and absolutely perfect — the kind of meal that reminds you why food matters.

Beyond Garnish: The Culinary Science of Sage, Rosemary & Thyme

By Tom Griffiths • November 6, 2025
Beyond Garnish: The Culinary Science of Sage, Rosemary & Thyme

Soup; Pumpkin Soup

By Tom Griffiths • October 31, 2025
Every culture seems to have its own way of celebrating squash. Years ago, when I was invited to assist the amazing Puerto Rican Chef Alfredo Ayala at Worlds of Flavor at the CIA San Antonio campus. I spent the morning carefully preparing diced pumpkin and other mise en place for Puerto Rican Sofrito, Adobo & Habichuelas Guisadas (Bean Soup) Chef Ayala arrived in the kitchen with a paper bag of Ají dulce, (Rocotillo peppers) from Puerto Rico and the other Latin chefs went wild! When he came to greet me he tossed all of my pumpkin dice into the garbage, poured a few cups of rice onto the table and discussed how to peel garlic. He explained he had eaten this same, exact rice dish every day of his life and shared the pumpkin I had prepared was for Halloween; he needed butternut squash. I had told the procurement chef the same thing earlier but decided to keep that to myself… an absolutely amazing experience learning to cook pumpkin and rice with Chef Ayala, a true master!

'Fines Herbs': Freshness, Balance & Cooking

By Tom Griffiths • October 30, 2025
Fines Herbes: Freshness, Balance, and History Art and Science of Growing & Cooking with 'Fines Herbs'

Seafood; Salmon Fillet

By Tom Griffiths • October 21, 2025
I was very fortunate to spend several months on a cruise ship traveling around Alaska and Canada. I was able to learn how fisherman caught salmon and the native Alaskan people canned salmon. There are five types of salmon, the guides loved to share the 'salmon fingers trick'. King salmon is considered the most flavorful salmon with a fatty, buttery flavor. (This is the longer, middle finger) Coho or Silver salmon is firmer with a milder flavor (ring finger for silver); Sockeye salmon (pointer finger) is lean and has a darker red color. Pink salmon (pinky finger) is most common and used by Alaskan people for canning and Chum (thumb) salmon is mild and seems to be the least popular. I prefer farm raised, Atlantic salmon for forcemeats due to the milder flavor and fatty texture. I spent a week fishing for halibut in Alaska and we rigged up the belly of a chum salmon for bait... it worked really well!