Although tradition dominates the Thanksgiving feast, leaving little room for variation much less something entirely new, here are a few favorites and tips to stir up inspiration prior to the big week ahead.
COOKING THE BIRD
For a turkey deep in flavor and a moist, yet firm consistency, try following the award-winning Judy Bird technique inspired by the roast chicken made famous by the late Judy Rodgers at Zuni Cafe in San Francisco. (See my post here about the chef, her philosophy and restaurant and her recipe for Salmon with White Beans, Bacon and Red Wine.)
NOTE: I do not follow Step 7 and start the bird in the oven breast side down.
The turkey is dry brined for three days although I have done it for much less with equally good results. Here is a tasty dry brine recipe.
STOCK and GRAVY
How to Make Stock, A video tutorial with simple instructions from Mario Batali on Food 52.
How to Make Gravy, from The New York Times Cooking
Although no dessert would be shunned, Apple Pie is a must. If you have any doubt, read this, and you may get lured into making it a regular closer to your feast too, if it isn’t already.
Butter Pie Crust, from Epicurious
Crust Tips, from Joy the Baker
THE Apple Pie, inspired by Kierin Baldwin
Ala Mode, a basic vanilla ice cream recipe
Best Apples for Pie, from Baking Bites
(This is a good framework that you can alter based on what you have leftover.)
If you try one of these recipe, please let me know what you think in the comments section below. Or take a photo and post it on Instagram or Twitter with the hashtag #realdealmarin.