Click here to watch video report on Inside Turkey Tips From A Master Chef: Prepare to Impress Without The Stress.

NEW YORK, Nov 23, 2005/ MF/ --- Want to set your Thanksgiving dinner apart from the rest but still have time to enjoy the company of family and friends? According to the National Turkey Federation, 97% of Americans eat turkey at Thanksgiving.

Yet, many cooks, especially new ones, struggle with how to orchestrate the perfect turkey, timed right with just the right side items. Cooks’ fears range from not having enough turkey to serving turkey that tastes like cardboard.

Did you know?

Make this holiday season one to remember with the inside scoop from former Presidential chef and Certified Master Chef, Stephen Giunta.

One of only 60 Certified Master Chefs in the United States, Chef Giunta shares his suggestions on preparing a Thanksgiving suitable for a President’s table, or your own! Throughout his career, Chef Giunta has prepared hundreds of turkeys using every cooking style and approach, and can share his tried and true techniques and tips to make your Thanksgiving meal a success.

Chef Giunta is a one of only 60 Certified Master Chefs in the United States and also served as personal chef to former President Ronald and First Lady Nancy Reagan. His extensive culinary experience includes serving as associate professor at the Culinary Institute of America.

Chef Giunta is also a media favorite, and is energetic and adept at sharing great cooking tips that anyone can follow and benefit from. He has shared his experiences and stories in many interviews over past holiday seasons.

In his current role as Culinary Director, Chef Giunta oversees all functions within the Cargill foodservice R&D test kitchens. He manages and coordinates Cargill Foodservice Meat Solutions’ R&D test kitchen, including: product development, evaluations and demonstrations; recipe and menu development; cooking and product handling recommendations; case life determination and sensory evaluation.