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The Perfect Bird: How to Roast the Best Thanksgiving Turkey

By Molly Stevens

From SAVEUR Issue #142

As the so-called kitchen professional in my family, I used to be expected to come up with newfangled takes on the Thanksgiving turkey each year. I've brined it, smoked it, fried it, dry-rubbed it; but eventually I (and everyone else around the table) tired of elaborate seasonings and complicated preparations. What we really craved was just a fantastic roast turkey—and this recipe produces exactly that. Keep reading »

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