Because dining alone shouldn't mean you miss out on all the holiday favorites. Aromatics and herbs make this turkey the kind of simple classic beauty Thanksgiving dreams are based on. A whole turkey makes for a great presentation, but it takes a lot of brining, basting to ensure the breast doesn’t dry out before the legs are done. A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) This Thanksgiving turkey offers a pop of fun flavor, thanks to a homemade Cajun spice mix that includes cayenne, garlic, paprika, oregano, thyme, pepper, and onion powder. Two quintessential autumn ingredients—sage and cider—flavor this turkey-gravy combo. © 2020 Condé Nast. This classic turkey is basted in a garlicky, herb-infused butter—but if you feel like skipping the baste, you can brush it occasionally with a light coat of extra-virgin olive oil to get that golden brown skin. Food Stylist: Vivian Lui. But it's not just for looks; this brined and buttered bird is seasoned inside and out. I’ve always answered hesitantly — not having tested it, I wasn’t sure that the skin wouldn’t grow too dark with the longer cooking time, or that the seasoning would be balanced. With plenty of red onion, lemon, and oregano, it'll reaching the height of poultry perfection. If you love the earthy, warm flavors mushrooms bring to the table, you need to make your Thanksgiving turkey with plenty of them. I also know that different salts have different levels of salinity by volume, but not by weight. It’s not bland, thanks to a sugar-and-salt dry rub. NYT Cooking is a subscription service of The New York Times. The parsley and capers brighten things up by bringing a burst of lemony, olive-y flavors. The end result is richer, smokier, and ready for the Thanksgiving spread (or for a monster leftover sandwich). This gets a delicious lift from lemon in the butter, in the gravy, and under the skin, plus a shortcut for "preserved" lemons. She decided to find out. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. The result: crisp, golden skin and tender, moist meat. It’s possibly the greatest holiday-food “Aha!” moment ever. Separate cooking techniques for breast and legs ensure that the different cuts reach their most delicious potential. The chicken takes a simple overnight dip in the buttermilk, but a turkey weighs three times as much as a chicken, so it needs to spend a full 48 hours in the brine to ensure the meat is tender and properly seasoned throughout. The most delicious recipes for the meal's main attraction, from classics to unexpected new twists. Cooking for more? I set about tinkering, and the first thing I changed was timing. To revisit this article, select My Account, then View saved stories. This chile-rubbed Thanksgiving turkey plays on Mexican flavors: toasted guajillo and ancho peppers amp up a brick-red sauce that permeates the bird's juicy meat during roasting. All of the variations yield incredibly tender meat that’s seasoned through and through, enveloped in that showstopping caramel-brown skin that’s such a pleasure to eat. Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. No more bland turkey! If you're eager for your turkey to have a luscious, crisp skin, you'll love this glaze, which takes it to a whole new level—maple syrup caramelizes on the surface, creating an almost glasslike, slightly sticky coating all over. As I look back on all of this poultry, though, one thing is clear: No matter how complicated or technical the preparation, no one turkey I’ve ever cooked has been that much more exciting to eat than any other. You'll rejoice as white and dark meat alike come out juicy and tender in this set-it-and-forget-it Thanksgiving centerpiece. There’s no unwieldy pot or bowl taking up all of your refrigerator space. It makes unbelievable leftovers. This spatchcocked, one-hour turkey is full of smoky flavors with a hint of spice. The turkey is covered in a savory mustard-tarragon mixture before it roasts over herby potatoes, leeks, and green beans. Preparing the breast and legs separately results in unbelievable flavor and texture: brine the breast overnight before roasting, and cook the legs in duck fat and let them confit. It doesn't get any better. Bacon! Just slip the bag in wherever it fits, turn it two or three times a day, and that’s it. It’s juicy as heck, because we nailed the optimal target temperature. Add 3 cups water to pan. Every November, people ask Samin Nosrat if her beloved roast chicken recipe works with turkey. This single recipe is a complete Thanksgiving dinner. This method isn't just faster—it's also easier to carve and serve. With a little bit of spice from the Sichuan peppercorns and deep smokiness from the grill, this turkey breast recipe gives you all the flavor you need—minus the whole-bird problems. Say bye-bye, dry birdie! This spatchcocked bird comes comes with some festive Italian flavors. (Though if it was underseasoned or overcooked, it was certainly less exciting to eat.). Unlock the cure for the common roast turkey with a host of Indian spices. We fixed both problems by braising the bird's dark meat in a robust pan sauce. The last and most obvious change was my decision to spatchcock the turkey.
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