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
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