across america for thanksgiving. 46 million turkeys will be gobbled up according to the national turkey deration. this finicky bird can take hours to perfect. in california, immigrant communities are fusing this with flavors from their holands. joining me is food editor with sunset magazine. thank you for ining me. i'd like to talk about sidegr and imt dishes but we've got to start with the bird. that is the centerpiece of a lot of tables. what are your biggest tips for making a ccessful turkey especially for more amateur chefs? >> i think one of the things ish dealing the space. if you're a chef you have a waa in and that's great place to brine a bird and give it plenty of time. for home cooks is easier to dry brine which is a lot of salt and seasoning overnight and that will help you get a crispy skin and season your turkey. >>u can leave it uncovered because the cool air, the fridge is a great placto dry things out. i also think, do not use one of those aluminum roasting pans. your turkey will shift around. the stowaways. invest oneikea has some. something sturdy that will hold your bird safe