Gluten-free. Dairy-free. Paleo-friendly. Things just got a heck of a lot easier for you to plan your Thanksgiving menu.
It's not just about how lovely a turkey imbued with smoke would be. It's also about how lovely an empty oven on Thanksgiving would be.
The surest way we know to guarantee moist turkey? Brine it. Preferably with this boozy brandy-infused brine. (Hiccup.)
We know, we know. There've been other recipes that promise you a "classic" roast turkey. But we really mean it. We doubt Martha could do it any better herself.
Here's how to make Thanksgiving dinner as Rockwell-ian as possible—well, the turkey carving part, anyways.
Crisp, burnished skin and moist, impossibly tender meat can be yours. The only trick? Not catching the house on fire.
Tender braised dark meat, moist roasted white meat, and skin so crisp you could weep. The best of all parts of the bird, minus the traditional hand-wringing.
The operative word in this simple turkey recipe is simple. And crisp-skinned. Also monstrously moist. Oh, and sigh-inducingly tender, too. (You catch our drift. Yes?)
This is the real deal: a proper, old-fashioned roast turkey. Relying on water-soaked cheesecloth gives the bird crisp skin and moist, juicy meat.
This roast turkey from chef Tom Douglas (those of you familiar with his creative genius will stop reading right now and head to the store) is unlike any turkey you've ever had before.
Perfect Roast Turkey11/12
This iconic roast turkey is, we sorta have to admit, perfect to behold. And it ought to be after being brined, stuffed with chestnut stuffing, and all but smothered in a ridiculously rich, real-deal gravy.
A turkey cranberry sandwich with stuffing and gravy and all that Thanksgiving goodness sounds sorta good right now, doesn't it?