Faizal Kassam, CIBO Trattoria and Uva Wine Bar, Vancouver

Dark or white meat?

“Dark. There is a greater depth in taste with dark meat when compared with white meat.”

How do you transport your items safely?

“I heat each dish in an ovenproof container, wrap it with aluminum foil and transport it in either a cooler (lined with towels) or a Styrofoam container.”

Want to share a recipe? 

“Sure, a good tip when roasting a turkey is to brine your raw turkey 24 hours in advance. The brine should consist of a solution of salt, sugar, fresh herbs and spices. Brining adds moisture and flavour to poultry and helps to keep it from drying out.”

Brining recipe:

Note: Yields 12L. Ensure your turkey is cleaned-out, completely thawed, and is NOT be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make a brined turkey taste far too salty. Make sure you check the ingredients on the turkey before you decide to brine. A fresh “natural” turkey works best, but a completely thawed, previously frozen turkey will work just as well.


  • 12L cold water
  • 650g kosher salt
  • 200g sugar
  • ½ bunch each thyme, rosemary
  • 2 bay leaves (preferably fresh)
  • ¼ cup black peppercorns
  • 1 bulb garlic


  • Combine all the ingredients into a large pot (enough to fit the turkey plus the brine). Bring the mixture up to the boil and remove from the heat. Refrigerate the solution until cold, strain the solids out and discard.
  • Place your turkey into the cold brine ensuring that the turkey is fully submerged. If it tends to float, weigh it down with a heavy plate.
  • When you are ready to begin cooking your turkey, remove it from the brine and rinse it off thoroughly in the sink with cold water until all traces of salt are off the surface inside and out. This is the single most important step. If you don’t rinse off the brine, you will have a very salty turkey.
  • Safely discard the brine and cook the turkey as normal. You will notice the second you start to carve your turkey that the brining has helped retain its moisture. The first bite will sell you on brining turkeys forever and after you’ve tried this, you will want to brine all your poultry.