About this episode
Every year it seems like there’s a new way to make the dry, beige Thanksgiving turkey taste…better. Deep fried, spatchcocking, herb butters. But what about a Seattle way? Seattle Times food writer, Tan Vinh, sits down withTaichi Kitamura, chef and co-owner of Sushi Kappo Tamura to talk about his teriyaki turkey twist. Plus, this recipe revolutionary comes with sides! Read more about teriyaki turkey (and grab a special bonus recipe) in The Seattle Times here . Recommendations for sides: Steamy, hot rice Kenji Lopez-Alt’s roasted potatoes Green bean salad with sesame Peach cobbler Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com . See omnystudio.com/listener for privacy information.