52 Days of Thanksgiving
52 Days of Thanksgiving
Top-notch recipes, expert tips, and all the tools to pull off the year’s most memorable feast.
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10 Comments
Kore W.
November 26, 2015
We dry-brined and splatched (cut the spine out and lay it flat) and fresh turkey and it was the best turkey any of us had ever had, even the mostly vegetarian finicky husband ate it and loved it. Thank you for all your helpful ideas this year !
ChefJune
November 25, 2015
I've always loved turkey. Our whole family did/does. That may partly be because my mom's turkeys were never dry, always succulent. She always bought the largest one she could find (or a second bird) because we love(d) the leftovers. One of my favorite winter party dishes is Turkey Tetrazzini, and there is never any left.
scott.finkelstein.5
November 25, 2015
I'm from a Jewish household in which the matriarh doesn't eat red meat, so it's turkey four or so times a year (the Pessach seders, thanksgiving, Rosh Hashana). Always cooked the same way (simply), always moist.
Thanksgiving in itself is interesting in that it's the only time of year in which people eat New England cuisine. I wonder if we'll ever see a repeat of the 1900's fad for the regional cuisine.
Thanksgiving in itself is interesting in that it's the only time of year in which people eat New England cuisine. I wonder if we'll ever see a repeat of the 1900's fad for the regional cuisine.
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