In this episode, Executive Chef Keith Norman, with South Point Hotel, Casino, and Spa, helps us get ready for holiday cooking by sharing his recipe about how to brine a turkey, including his own special heart-healthy "mock" brine. Chef Keith is a long-time friend of the food allergy community. He advocates on local television, and he also serves on FAACT's Board of Directors and FAACT's Diversity, Equity, and Inclusion Advisory Board.

To keep you in the know, below are helpful links:

• Holiday Tips for Your Kitchen with Chef Keith Norman 
• Food Service and Food Allergies with Chef Keith 
• FDA's Food Safety Tips for the Healthy Holidays
• FAACT's Dining Out Resources
• Allergen Awareness: A Chef's Perspective Cookbook, Author Chef Keith Norman
• South Point Hotel, Casino and Spa

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Sponsored by: ALK

Please note that today's guest was not sponsored by ALK or compensated in any way by the sponsor to participate in this specific podcast.

Thanks for listening! FAACT invites you to discover more exciting food allergy resources at FoodAllergyAwareness.org!