Food Articles

Serious Eats

Tom Colicchio's Herb-Butter Turkey from 'The Epicurious Cookbook'

November 15, 2012

[Photograph: Ellen Silverman]

When I begin planning my Thanksgiving meal, the most contentious item is the turkey—okay, not the turkey itself, but its method of preparation. To brine or not to brine? To roast low and slow or hot and well-browned? Should it be flipped during cooking or spatchcocked for efficiency? After all of this deliberation, however, I most often just stick the bird in the oven and monitor its temperature carefully.

In The Epicurious Cookbook, editor Tanya Steel offers a variation of the traditional method. Credited to Read entire article on Serious Eats

« Previous Article Next Article »

More From Food Articles

  • Vietnamese broth with prawn-and-pork meatballs
  • Withdrawn meatballs back on sale
  • Wines of the Week: Azamor, Alentejo, 2007; Château de Fayolle Red 2010; Les Pierres Bordes Marsanne-Viognier, Pays d'Oc, 2011/12
  • Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury
    THINGS WE LIKE