There are probably thousands upon thousands of variations on the traditional Thanksgiving turkey, but our favorite newcomer—by a long shot—is the Turkey with Sauerkraut, Riesling, and Pork Sausages that was included in SAVEUR’s November issue. This bacon-draped, fowl-based take on the classic Alsatian choucroute garnie produces a terrifically juicy, aromatic bird; the resulting gravy-soaked sauerkraut is so rich that you won’t miss the usual crispy skin. Our test kitchen director Hunter Lewis breaks down its creation step-by-step in this video, produced by video-instruction site How2Heroes. Just how good is this showstopper of a Turkey recipe? “This is what I’m making for Thanksgiving,” Hunter promises.
Take a look at the video: