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11/20/2012
Rubbing the turkey with olive oil and fresh herbs yields a moist, flavorful bird with crisp skin. An apple cider gravy and a dressing of hominy, sausage, and oysters add richness to the festive Thanksgiving centerpiece.
Issue #151
10/07/2010
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
Issue #133
10/07/2010
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
11/25/2009
We've tried many roasting methods over the years, but the one Susana Trilling uses to make the chile-rubbed turkey she serves at her Thanksgiving feast in Oaxaca, Mexico, really stands out. Continue...
Issue #124
10/13/2009
This dish makes the perfect Thanksgiving entrée for a small crowd, but it’s so good we think you’ll want to make it any time of the year.
Issue #124
10/13/2009
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
10/10/2008
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
Issue #115
10/09/2008
The secret to this exceptionally juicy turkey is in the wrap.
Issue #115
10/02/2007
Lynne Rossetto Kasper, the woman behind one of America's most loved radio food shows, shares her showstopping Thanksgiving menu.
Issue #106
09/04/2007
Brining turkeys has become de rigueur in many American households—this recipe shows you how it's done.
Issue #97
10/24/2007
This is a Kentuckian version of the Thanksgiving staple.
Issue #88
03/01/2007
The tried-and-true Thanksgiving bird provides a feast for family and friends alike.
Issue #79
11/19/2007
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
Issue #62
11/19/2007
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
There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird.
Issue #15
03/08/2007
Use a roasting bag to lock in the flavor and moistness of the fresh turkey.
Issue #9
11/20/2012
A simple roast turkey is transformed into the thing of legend when slathered with a spicy, fragrant jerk sauce. Basting towards the end of roasting ensures a crisp, brown skin without over caramelizing the sugars.
Does Not Apply
10/07/2012
A Southern-style Thanksgiving menu showcasing all our low country favorites, from spicy collards to creamy mac and cheese and a cornbread-stuffed turkey.
Does Not Apply
08/09/2010
The flick presents four multicultural Los Angeles families who create and consume the quintessential American Thanksgiving meal. As in this brined turkey recipe from Lynne Rossetto Kapser, the movie had depth of flavor and surprisingly pleasant tartness.
Does Not Apply
10/29/2009
Using only the breast of a turkey cuts down on cooking time, making it perfect for dinner any time of the year. Roasting it with apples and fennel keeps the flavors bright, which carries over into a gravy made from the pan juices.
Does Not Apply
Source: The Weekend Chef
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