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Meat of the Matter

By Javier Cabral
From SAVEUR Issue #151
I've never understood why people complain about roast turkey being dry, or bland, or otherwise not delicious. But then, the turkey the Cabral family sits down to each Thanksgiving at my older sister's apartment in Pasadena isn't the turkey everybody sits down to. When that big, chile-rubbed bird comes to the table, its crisp skin burnished a deep red, it's like, "Yeah. Time to eat." Keep reading »
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