Who Cooked It Better: Thanksgiving Turkeys
We know, we know, Halloween isn’t even over yet. But for serious foodies, it’s time to start thinking about the bigger picture. One of the best parts of fall is waiting for our November issues of the food mags to arrive, and seeing what kind of ridiculous, over-the-top spins they suggest we put on turkey this year. I mean, come on, it’s turkey. Everyone does it the same, right? Wrong! Check out what Gourmet and Bon Appetit have in store for your bacon-addled, fruit-enhanced T-Day this year:
On the left is Gourmet’s entry: Plum-glazed roast turkey with spinach, bacon, and cashew stuffing, and plum gravy. Yes, that’s right, Gourmet managed to turn “roast turkey” into a full 13 words. Since one of those words is bacon, we’re intrigued. On the other hand, the plum jam/Chinese five spice glaze sounds a little intense for good ol’ turkey. Check out the full recipe here.
Bon App, meanwhile, keeps it to a mere five words this year with their roast heritage turkey with cider gravy. But don’t worry, they incorporate the B-word in the form of bacon, dijon, and herb butter slipped under the bird’s skin. Mmmm. The rest of it is way more traditional, with a cider gravy base and an apple-veggie dressing. Points for restraining themselves. Although, like Gourmet, no explanation for why there has to be random fruit on the serving platter. Full recipe over this-a-way.
So, which fancy-pants advice will you be following this November?