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WHO: AntoniaJames is a Food52 veteran who shows she knows her way around a turkey.
WHAT: A simple, herb-rubbed bird with a few tricks up its sleeve.
HOW: Let butterflying and dry-brining do every bit of the work for you.
WHY WE LOVE IT: You'll want to combine both techniques every year. Together they produce a Thanksgiving miracle: a turkey that's incredibly moist, quick-cooking, and doesn't take up a lot of space in the oven.
How to Take a Food52-Style Photo
Those Instagrams aren't going to like themselves.
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For your feathered friends
How to Hard Cook Lots of Eggs at Once
Use the oven, you egghead.
Nancy Silverton's Bran Muffins
Wholesome, jammy, Genius.
Style with a breeze.