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Entries tagged with 'Thanksgiving turkeys'

Turkey Piccata

Serious Eats Phoebe Lapine and Cara Eisenpress 4 comments

Those adhering to the eight buck budget can't necessarily afford the inflated air fare that turkey day travelers must endure in order to enjoy a table filled with family, and topped with a very big, very expensive bird. For these fellow quarter-lifers, or for those too lazy to brine and bake a whole bird, here is an everyday poultry solution: turkey piccata. More

Cook the Book: Turkey with Stuffing

Serious Eats Caroline Russock 8 comments

Having subscribed to Alton Brown's anti-stuffing school of thought for a long time, this was my first experience with stuffing actually cooking inside the turkey. Once the turkey was brought up to the safe temperature of 170°F, I took it out of the oven and nibbled on a few preliminary bites. How different is true stuffing? The cooking turkey juices had seeped inside, making for a bready mix that was much moister, meatier, and deeply flavored than usual. It made me fully appreciate why so many folks swear by the stuffed bird; it really does taste better. More

Habanero-Brined Roasted Turkey with Cranberry Kumquat Chutney

Serious Eats Andrea Lynn 1 comment

Video: Coolio Makes Deep-Fried Turkey

Erin Zimmer 12 comments

What is rap star (and now cookbook author) Coolio's mantra for perfect turkey? "The mo' injections, the merrier." He recommends botoxing your bird with a syringe filled with tequila, diced garlic, "regular Italian dressing," a dollop-uh (the Coolio pronunciation of dollop) of honey, balsamic vinegar, pepper (measured in dime bags not teaspoons), soy sauce, and few other pantry items. After plumping up the bird ("It went from a B-cup to a D-cup!") Coolio throws it into the deep-fryer. But he warns, and this video is just full of life wisdom, do not fry the bird indoors. You will burn down your house and have to buy a new one. Watch the video, after the jump.... More

The Food Lab: Turkey Stuffed Turkey

The Food Lab J. Kenji López-Alt 22 comments

Nobody wants withered white meat that only a boatload of gravy can rescue on Thanksgiving. The solution: turkey stuffed with turkey sausage. A meat within a meat! More

Turkey Stuffed Turkey with Gravy

Serious Eats J. Kenji López-Alt 5 comments

Note: Want to read about the creation of this recipe? Check it out here.... More

How to Spatchcock a Turkey

Serious Eats Gracenotes NYC 36 comments

Spatchcocking is the key to perfectly moist, flavorful turkey and takes about half the time of the traditional roasting method. All you have to do is butterfly the bird, removing its backbone and breaking the breastbone. Yeah, the breaking part isn't our favorite either but it's the price you pay for a delicious bird. More

Mark Bittman's 45 Minute Roast Turkey

Serious Eats The Serious Eats Team 7 comments

[Photograph: J. Kenji Lopez-Alt] It's almost a given that time and oven space are at a premium on Thanksgiving Day, and this method of roasting turkey, unorthodox as it is, addresses both. Split, flattened, and roasted at 450 degrees (lowering... More

Honey-Brined and Smoked Turkey

Serious Eats Joshua Bousel 38 comments

I thought I had the ultimate turkey the year my family took it to the fryer, but I was mistaken. I have come to realize that true turkey nirvana is reached when the bird is brined and smoked, which creates... More

Cook's Illustrated's Slow-Roasted Turkey with Gravy

Serious Eats The Serious Eats Team 2 comments

Note: Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt... More

Provençal Turkey Roast with Riesling

Serious Eats Kerry Saretsky 2 comments

When the idea of roasting a whole turkey for Thanksgiving rustles your feathers, braise a simple tied turkey breast roast instead. No bones to worry about, no huge turkey carcass squatting in your refrigerator all week. Because it is braised... More

Cook the Book: Perfect Turkey Gravy

Serious Eats Michele Humes 6 comments

©iStockPhoto.com/cveltri Throw away your powdered gravy mix, Martha Stewart says—there's no alchemy to turkey gravy. Almost everything you need to make a great gravy comes from the turkey itself: the meat juices and the crusty brown bits in the... More

Lidia Bastianich's Roast Turkey

Serious Eats The Serious Eats Team 1 comment

Cook the Book: Roasted Turkey Roulade

Serious Eats Michele Humes 2 comments

If (like me) white meat is your favorite part of the bird, if you tremble at the thought of carving a whole turkey, or if you're planning a small Thanksgiving, minus the extended family, you'll love Ina Garten's roast turkey... More

Salted Roast Turkey with Herbs and Shallot-Dijon Gravy from 'Bon Appétit'

Serious Eats Ed Levine 2 comments

When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. I love the idea of salting a turkey instead... More

Cook's Illustrated's Roasted Brined Turkey

Serious Eats The Serious Eats Team 8 comments

When we talked to Cook's Illustrated publisher Chris Kimball about the November 2007 issue of the magazine, we asked for his turkey recipe. You may not be able to get a fresh turkey from your neighbor across the street, like... More

My Own Favorite Roast Turkey

Serious Eats Jenn Smith 13 comments

The "my" of this recipe's title is James Beard, who observed that "American food is anything you eat at home". As no meal is more associated with home cooking than Thanksgiving, and no food writer was a greater champion of... More

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