Khalil likes to give his bird a pretty finishing sheen by brushing on savory-sweet marmalade glaze. If you don’t like the slightly bitter flavor of marmalade, you can substitute currant jelly for tart, bright flavor. Ingredients Turkey: 1 (12-pound) fresh or frozen turkey, thawed 3 tablespoons finely chopped fresh rosemary 3 tablespoons grated orange rind […]
Brining the bird makes the meat incredibly juicy and tender without adding a lot of sodium—it’s the secret trick many turkey pros swear by. Line a plastic tub, large stockpot, or disposable roasting pan with the brining bag before adding the liquid and turkey. If the bird and bag won’t fit in your fridge, nestle […]
Instead of a wet brine, this bird uses a dry salt and sugar cure, which will concentrate flavor and help it brown. Hard herbs (fresh sage, rosemary, and thyme) hold up beautifully while roasting, imparting a woodsy, savory note to the meat. Soft herbs (parsley and chives) garnish the turkey and perk up the finished […]