Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Recipe Turkey Roast Christmas Remove all Source Saveur (8) Difficulty Medium (7) Easy (1) Cuisine American (6) French (1) Southern/Soul Food (1) Season Fall (8) Winter (8) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Occasion:Christmas"; var omni_prop8 = "Course:Main Course,Topic:Recipe,Main Ingredient:Turkey,Technique:Roast,Occasion:Christmas"; var omni_pageName="saveur:"+omni_prop12; 10/07/2010 Turkey with Sauerkraut, Riesling, and Pork Sausages Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic. Issue #133 10/07/2010 Roast Turkey with Root Vegetables and Gravy This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan. Issue #133 10/13/2009 Herbed Roast Turkey Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin. Issue #124 10/09/2008 Leah Chase's Roasted Turkey The secret to this exceptionally juicy turkey is in the wrap. Issue #115 03/01/2007 Roast Turkey with Madeira Truffle Butter The tried-and-true Thanksgiving bird provides a feast for family and friends alike. Issue #79 11/19/2007 Roast Turkey With Wild Rice Stuffing This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford. Issue #62 11/19/2007 Free-Range Turkey with Foie Gras Stuffing This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse. Issue #46 11/14/2007 Roast Turkey There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird. Issue #15