What are some regional trends in the preparation of whole turkey?
Professional chefs across the United States feature whole turkey in ways that reflect regional cooking. In the Florida Keys, chefs place aromatic oranges or lemons and limes in the cavity of the roasted bird. In the Southwest, poblano and ancho chilies may be used in a paste that yields a bit of heat to the mild flavored turkey. In the Northeast, many chefs brine turkeys in a salt, sugar and water mixture prior to roasting. The Cajun style of deep-frying a whole turkey with Cajun spices has gained popularity in much of the rest of the country.