"We're going to need a genius turkey," my bosses Amanda & Merrill told me in 2011. We were planning recipes for the Food52 Holiday iPad app, just a few months after my Genius Recipes column had flapped out of the nest. What did I know about genius turkey?
So I set out on Google, fumbling around for any recipe with a compelling technique. Pretty soon I landed on an L.A. Times story by then-Food Editor Russ Parsons about the Judy Bird—and then another, and another. He had written about the same astonishingly simple Judy Rodgers-inspired pre-salting (a.k.a. dry-brining) technique in the newspaper five years in a row, only adding small tweaks and updates.
It's as if Parsons had seen the future and thought, "Oh, I'll show you a genius turkey." (400+ happy Food52 commenters, often tasting their first juicy, well-seasoned turkey, agree.)
We're going to need a genius turkey.
food52 co-founders amanda & merrill
With each passing year, I've tackled another Thanksgiving staple or two, the cranberry sauce and brussels sprouts, the more elusive mashed potato (both for the Genius Recipes archives, and my family's own menu—sorry, Grandmother), and my collection is finally complete! Below is my personal ideal of a Genius Thanksgiving, though of course you could can feel free to shop around, perhaps in these 32 Genius Recipes for Thanksgiving, or in our brand new Thanksgiving Menu Genie!
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But if you're just looking for a sure thing, this menu—like its anchor, the trusty Judy Bird—is likey to become a yearly tradition, and will never let you down.
a soup & a salad
The soup is vegan; the salad has 2 kinds of cheese. Go figure.
Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected].
The Genius Desserts cookbook is here! With more than 100 of the most beloved and talked-about desserts of our time (and the hidden gems soon to join their ranks) this book will make you a local legend, and a smarter baker to boot.
I'm an ex-economist, ex-Californian who moved to New York to work in food media in 2007. Dodgy career choices aside, I can't help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for "later."