The operative word in this turkey recipe is simple. Although that word doesn’t convey how crisp-skinned, monstrously moist, sigh-inducingly tender, and really quite quick this turkey also is.
About Barbara Kafka
Barbara Kafka was the former food editor of Vogue and “Opinionated Palate” columnist for Gourmet. She was a frequent contributor to The New York Times and the author of more than a dozen cookbooks, including The Intolerant Gourmet. In 2007, Kafka was honored with the James Beard Foundation’s Lifetime Achievement Award. @barbarakafka
Roasted Salmon with Dill Sauce
Stunning in its simplicity, this whole roast salmon makes for a pretty–and pretty impressive–presentation, to say nothing of its super suppleness.