'Thanksgiving turkeys' on Serious Eats

Turkey Piccata

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

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

How to Spatchcock a Turkey

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

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