Now’s the time to order the bird that meets all of your sourcing criteria.
The trials, tribulations and unexpected joys of being a poultry farmer in November.
We know that kitchen space is sparse in New York, but that doesn’t mean that small ovens are not big enough to roast the bird.
Simply pop that skeleton into a large pot, cover with water and set it to simmer; you’ll be rewarded with a nourishing broth more delicious than any canned stand-in money can buy.
While it takes a bit of planning, a brined turkey will not only be more moist, but it will give you a bit more leeway in case you leave the bird in the oven a bit too long.
Here it is – our guide to Thanksgiving, with one recommendation for each category: the turkey, the wine, the pie and the rest.
Tis a shame that the humble goose, once beloved for its rich flavor and luscious layer of fat just under the skin came to be replaced by the wild turkey at holiday meals. In our current issue Nancy Davidson traces the decadent bird’s comeback.