Note: Want to read about the creation of this recipe? Check it out here. - serves 8 to 12 - For much less ambitious cooks: You can simply follow the roasting and searing instructions using a whole turkey breast, omitting...
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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.
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- Makes: At least 10 servings Total time: 45 minutes 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,...
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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...
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- serves 10 to 12 - 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...
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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...
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©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...
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- For a 12 to 14 pound turkey, serving a dozen or more, with leftovers - Ingredients 1 fresh turkey, 12 to 14 pounds, including neck and giblets 1-1/2 tablespoons kosher salt 1/4 cup extra-virgin olive oil Vegetables and seasonings:...
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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...
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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...
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