Thanksgiving meal with gravy being poured

Boost your holiday feast with bold flavors

Balsamic vinegar, Worcestershire sauce, apple juice and bacon are your secret weapons this season.

Country Club of Hilton Head, Chef Greg Tucker

Not all at once, of course! But these four ingredients are holiday must-haves for a couple of local chefs. At the Country Club of Hilton Head, Chef Greg Tucker swears by balsamic vinegar and Worcestershire sauce to elevate his holiday dishes. “I baste my beef roasts with both to add depth of flavor and help create that perfect crispy crust,” he shares. “I also add a small amount of Worcestershire to my gravy, just enough to enhance the savory notes without being noticeable.”

Sean Barth

When it comes to Thanksgiving turkey, Sean Barth, professor of hospitality management at USCB Hilton Head, has his own secret weapon: apple juice and bacon. “I like to smoke my turkey, wrapped in bacon, and spray it with apple juice for 12 hours in my Big Green Egg,” Barth said. Naturally, questions arise about the bacon. He clarifies that he covers the entire turkey in raw bacon, secured with toothpicks. “You don’t serve the bacon; it’s just there to keep the turkey moist. It acts as a layer of fat to prevent the turkey from drying out.”

Barth’s process is meticulous. After brining the turkey for a day, he dries it overnight, seasons it, stuffs it with butter, wraps it in bacon and sprays it down with apple juice every hour during cooking. And not just any apple juice — Barth uses Martinelli’s, which is free of additives. “Many people use applewood or flavored wood, but I find that the combination of apple juice and bacon imparts more flavor,” he says. So, don’t reach for the generic brand — go for Martinelli’s if you want the full effect.

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