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Look, you might be locked into the traditional Thanksgiving turkey, or maybe your family is insisting on it. However, since you’re with us here at ChefSteps, we have a feeling you might be more daring in the kitchen than the average cook. Interested in innovating the feast of brown starches and over-cooked turkey into something memorably delicious instead? We’re happy to offer you this. Turkey yakitori. Grant had the idea this year to replicate the experience of truly excellent yakitori with turkey instead of chicken. His first extraordinary yakitori experience was in Manhattan at <a href="http://www.tottonyc.com/">Yakitori Totto</a>. Eating there opened his mind to the art of yakitori: honoring and featuring all parts of the chicken, cooked individually on separate skewers, for a series of smoky, juicy bites. In the United States, we differentiate between light meat and dark meat. But chickens and turkeys are much more nuanced than a binary choice. We buy separate parts of beef and pigs—like loins, shoulders, and chops—and cook them differently, but we assume we have to cook the entire bird, for some reason. Turkey is much tastier if you don’t roast the entire bird. On top of that, if you have a house full of adventurous eaters, making yakitori turkey for the feast is far more fun than carving a big bird. Everyone can gather around the grill and cook their own favorite parts of the turkey. Try it. We think you’ll like it. By the way, the word yakitori means “charcoal-chicken.” Technically, we could call this “yaki-shichimen chou” which would be charcoal-turkey. But here, we’re calling it yaki-turkey.