Tips We're Thankful For

Here are our best tips for Thanksgiving cooking, including how to achieve a crispier-skinned bird, fluffier pumpkin pie, and richer gravy, as well as guidance on what kind of turkey to buy.


Crispier Skinned Turkey

For a turkey with skin that's crisp, and flavorful, keep a small saucepan of melted butter, whole peppercorns, sherry vinegar, and dried sage and thyme on the stove, and use a basting brush to slather the infused butter all over the turkey as it roasts, every 30 minutes or so.

See the recipe for The Perfect Thanksgiving Turkey »








Fluffier Pumpkin Pie

There are those who would say it's just not Thanksgiving without a pumpkin pie - and those who can't abide the pie's dense texture. A simple way to keep all of your guests happy: Fold two whipped egg whites into the filling for an airier, soufflé-like consistency.


See the recipe for Pumpkin Chiffon Pie »








Sweeter, Richer Gravy

Fortified wines like Sherry, Port, and Madeira contain not only more alcohol but also more sugar than unfortified wines do. Adding a few tablespoons of any of the above to a gravy at the end of cooking will accentuate the richness and sweetness of the caramelized pan juices and other ingredients.

See the recipe for Turkey Pan Gravy »








More Flavorful Meat

If you're brining your turkey, dried herbs are a better bet than fresh ones for seasoning the brine solution. Drying concentrates the flavor; after penetrating the meat along with the brine, the herbs will bloom in the heat of the oven, releasing their fragrant oils to flavor the meat.

See the recipe for Brined and Roasted Turkey »








Day-Before Mashed Potatoes

Peeling, boiling, and mashing potatoes is something you can get out of the way the day before the big feast, leaving your hands and your stove top free for other tasks. Simply pass the boiled potatoes through a ricer directly into a Ziploc bag and refrigerate. Then, just before serving time, heat your cream and butter in a saucepan, fold in the prepared potatoes, and season to taste.

See the recipe for Sage Mashed Potatoes »







Individual Portions

In lieu of cooking a whole bird, individual turkey roulades are an elegant and delicious alternative. Pound turkey cutlets to ⅛"-¼" thickness and season with salt and pepper. The filling can be anything from a traditional stuffing to a fresh herb pesto; lay it on the third of the cutlet nearest you and roll like a burrito. Then secure the roulade with toothpicks and pan-fry.









All-Natural Roasting Rack

A mirepoix of chopped carrot, onion, and celery lining the bottom of the roasting pan not only enhances the flavor of the turkey as it cooks, it also acts as a roasting rack, elevating the bird so heat can circulate under it, for even browning all over. After roasting under the turkey and becoming infused with pan juices, the mirepoix can be added to the gravy to boost its flavor, too.

See the recipe for Crisp Apple-Scented Roast Turkey with Cider-Calvados Gravy »






Perfectly-Cooked Turkey

White meat cooks faster than dark meat does, and breaking down a whole turkey into breasts, drumsticks, thighs, and wings before cooking lets you give each part the treatment it deserves. Begin by seasoning and pan searing the turkey pieces skin-side down, then roast them skin-side up in the oven, removing individual pieces once they're cooked.

See the recipe for Roast Turkey with Root Vegetables and Gravy »







VIDEO: How to Make Turkey Roulade

Every Thanksgiving, it seems like there's never enough white meat to go around. The problem is easily solved by buying an extra turkey breast from the butcher, pounding it out thin, filling it with stuffing, and tying it into a roulade to be roasted in addition to the turkey. And if you're cooking for a smaller crowd, a roulade makes a great substitute for a whole turkey. See the video for How to Make Turkey Roulade »







A Guide to Buying Turkey

Whether you're not sure what kind of turkey to buy or you have a specific plan, these guidelines will tell you what to look for-and why-in a conventional, natural, or heritage turkey.

CONVENTIONAL: This perennial favorite-typically a Broad-Breasted White variety-boasts an ultraplump breast that has usually (but not always) been injected with butter, water, and salt; it will be labeled "self-basted" if it contains these ingredients. Though the flesh tastes appealing when spruced up with gravy and cranberry sauce, it can be bland on its own. The price is the real selling point, as conventional turkeys are the least expensive, per pound.

NATURAL: Our favorite turkeys (often described as "minimally processed") are those that haven't been treated with artificial colors or flavor-enhancing ingredients. (Higher-priced "organic" turkeys are bred according to strict rules established by the USDA.) Like their conventional counterparts, natural turkeys are usually a Broad-Breasted White variety. Though you'll pay more than you would for a convention turkey, most have a clean, pure turkey flavor and moist flesh.

HERITAGE: This category of turkeys comprises a host of old-time varieties, like Narragansett and Bourbon Red, which were staples of the pre-World War II American turkey industry. These breeds mature slowly; thus, their flesh can be pleasantly flavorful and moist-or unpleasantly gamy and chewy. It's worth doing your research before buying: they're by far the most costly turkeys available.


For more Thanksgiving tips, tricks, and recipes, see SAVEUR.com/thanksgiving.