Who Cooked It Better: Thanksgiving Turkeys
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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?
[poll id=”26″]
i voted for BA, but for my fam we’d cut out the bacon. but i do like the idea of dijon. DAD GANSIE – take note.
Figures…
It continues to amaze me that mainstream media like ES work so hard to silence the voices of third-party candidates while propping up the archaic two-party system.
When will we realize that we no longer need to define ourselves as Gourmeticans and Bon Appecrats?
There’s another way: Food & Wine magazine has a recipe for “Grilled Butterflied Turkey with Caraway-Ancho Gravy.”
But do we get to hear anything about that come election day? Of course not!
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Personally, I’m smoking a turkey on the Big Green Egg next weekend to celebrate Fakesgiving (we travel to our parents’ homes for the holiday each year, so we’re doing the holiday meal a few weeks early with some friends at our own place). Wish me luck!
um, can ES get an invite to your fakesgiving?
I DID TAKE NOTE OB DIJON, MAYBE IF WE DO GET TWO T’S AGAIN, WE’LL EXPERIMENT WITH ONE
GOOD BASTING TO ALL ES’ERS
not gonna lie, I’m pretty disappointed by both these recipes. The first one is over the top, and the second one- heritage turkey has plenty of fat, so it’s lovely and self basting and delicious. Adding butter just makes it oily and greasy. I say use the butter for leftover sandwiches.