Chrissy Teigen isn’t too chicken to try something different for Thanksgiving.
Speaking to PEOPLE exclusively in partnership with Boursin Cheese, the cookbook author dishes about what she’s serving on this year’s holiday.
“The only weird thing that I do is like, I’m not big into turkey,” Teigen, 38, says. “So we tend to, like, nestle, like, three big chickens into the same roasting pan and we find that everyone enjoys it so much more than turkey. So that’s always really fun to do.”
Teigen adds that sometimes she tackles “the challenge of trying to make turkey great.”
“I’ve deep-fried it. I’ve smoked it. I’ve done so many different ways but, and, or just like smoking, I’m sorry, baking the legs in gravy or something. I like to try a different way to love it. Fall in love with it every year,” she says. “But it’s always really fun and exciting.”
Elsewhere in the interview, Teigen tells PEOPLE about her partnership with Maison Boursin Cheese, calling it the “star of the table” when setting up charcuterie for guests to graze on during the holidays.
She says that everyone should be putting out a spread of meats and cheeses before serving dinner. “I like to have a normal dinner time for Thanksgiving and Christmas,” she notes. “So I make sure that people have, like, a kind of a grazing table and Boursin is always, of course, the star of the table.”
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The creamy and crumbly cheese is perfect for any occasion — or no occasion at all. Teigen’s No Occasion Required partnership celebrates cozy moments at home with family and friends.
As the Host in Residence, Teigen is introducing different ways to serve the mouthwatering cheese and find joy in the bite-size moments throughout the holiday season.
The Cravings author also finds joy in preparing the arrays of meats and cheese. “I also love the act of getting to fold up all the meats and, and put out these beautiful shapes and different cheeses on it and the chutneys and the honeys and everything,” she continues. “The honeycomb that you put it in like it’s natural state where it just like melts onto the board.”
She adds, “We love a really rustic beautiful cheese board.”
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