Chef Folse is cooking what he considers the most flavorful wild game available in Louisiana...turkey. First prepared at the Roosevelt Hotel in New Orleans, Chef Folse re-creates Turkey & Oyster Poulette. Heading to Giles Island, Chef Folse creates a crawfish cornbread stuffing and oven-roasts a twenty pound wild turkey. The feast concludes with a Turkey Mole.
Broadcast In: English Duration: 0:27:24