Editors’ Choice Turkey

It’s been seven years since we spent Thanksgiving on American soil, and this will be our very first turkey in our own home. Come Thursday, I expect a kitchen full of in-laws and a house full of food. When I told this to my editor—or I should say former editor—he responded with two tips.

First, brine the bird for 24 hours.

Second, the best recipe ran in the November 2005 issue of Gourmet: turkey rubbed with miso butter. “Believe me, it’s great. For every November issue, of course, we had to do turkeys. The smart editors paid attention to what the cooks really flipped for, since it was all old hat to them. This is the one that they loved.”

But be careful. “The ONLY hard thing is getting the hang of rubbing the butter in,” he says. “You have to be very Zen and start out slow…. It takes a while to get the action to get between the flesh and the skin. Seems impossible at first. You don’t want to tear the skin at all (but don’t panic if you do a little bit). Zen, zen, zen. It gets really easy if you start slow.”

So there you have it. This is the Thanksgiving turkey we’ll be eating at our house (I’ll let you know how it turns out).

4 thoughts on “Editors’ Choice Turkey

  1. Oh, Karen. And I even have miso right now! But I’m not doing the turkey (mom always does the turkey). So I will have to get a breast or leg and try it after Thanksgiving. Thanks for the link.

  2. Hi Nikki, have a great holiday and a delicious turkey!

    I just wanted to emphasize (as the recipe points out): if you do the miso butter, don’t use a brined or kosher turkey, as the miso would add too much salt. But if you’re not doing miso, brining is the way to go.

    Enjoy!

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