Poultry

You need a meat thermometer and a pan large enough to hold the bird with space around it. A rack is not necessary. Set the bird on a bed of carrots and onions. While the turkey roasts, simmer the gizzard and neck in the stock for the gravy (do not use the heart or liver). Check the neck of the bird to make sure there are no giblets there. Let the turkey sit at room temperature for 45 minutes before roasting. 

The technique: Rub the bird with an herbal, citrusy salt mixture and let it chill overnight. As the turkey sits, the salt draws moisture to the skin. During roasting, the flavorful liquid seasons the meat and keeps it moist.

The payoff: A superjuicy bird with crisp, browned skin.

Yield: Makes 8 to 10 servings
Active Time: 30 minutes
Total Time: 21 hours 45 minutes (includes salting and roasting time)

Some people say that the best part of a big roast turkey is that it lasts: not just the meat, but the bones, which you can simmer into something wonderful the next day. If you’re a small group for the feast, you can make a boneless breast, but when it’s gone, it’s gone. Or you can roast a half breast on the bone and when the celebration is over, the fun begins. In this case, the breast roasts over a bed of butternut squash, red onions, and russet potatoes.

Some people say that the best part of a big roast turkey is that it lasts: not just the meat, but the bones, which you can simmer into something wonderful the next day. If you’re a small group for the feast, you can make a boneless breast, but when it’s gone, it’s gone. Or you can roast a half breast on the bone and when the celebration is over, the fun begins. In this case, the breast roasts over a bed of butternut squash, red onions, and russet potatoes.

Asian-style turkey burgers with this tangy fruit relish are a refreshing twist to the usual burger fare.