"Eater Seattle’s 2018 chef of the year Eric Rivera hopes to take the stress out of cooking a turkey. The Addo team plan to brine, cure, and truss 10-20 pound pre-ordered birds, throwing in sauces, casseroles, and stocks as well ($60; available for pickup on November 26 and 27). Rivera also asks all those who buy a turkey from him to donate the cost to a charity of their choosing." - Gabe Guarente
