There are as many ways to cook your Thanksgiving turkey as there are sides for the table. Here, we’ve gone back to the basics, focusing on the techniques that yield a crispy, juicy bird: a dry-brine and a hot oven. This technique is best on smaller birds. If you need more turkey—the rule of thumb is one pound per person—roast two small turkeys instead of a large one. Feel free to pack the cavity with anything but stuffing, which slows down the cooking time. Onions, citrus, herbs, and other aromatics are all fine choices. Clarified butter has a higher smoke point than whole butter and lets you roast your bird at a hotter temperature without filling the house with a thick haze. Make your own by melting butter and skimming the milk solids, or use ghee, a product now widely available at many supermarkets.
share
in this article
-
A First Look at Indaco Greenville
by Amber Chase -
New Restaurants in Arkansas
-
Filipino Chefs in Jacksonville: Kusina
by Lauren Titus -
Hamsa: All Roads Lead to Israel
by Erin Byers Murray -
Father’s Day Ideas for Memorable Meals
by Lia Grabowski
more from At the Table
-
Father’s Day Ideas for Memorable Meals
-
4 Sweet and Savory Pie Recipes for Summer
-
6 Vegetarian Dishes to Grill this Summer
-
Chow Down with a Chow Chow Pancake
-
Strawberry Recipes Forever