Magazine article Sunset

Thanksgiving's Greatest Hits

Magazine article Sunset

Thanksgiving's Greatest Hits

Article excerpt

From basic to blowout, we've got your feast covered

They're all here: Our most requested, best-loved recipes from 40 years of Sunset Thanksgivings-for everything from turkey and gravy to cranberry sauces and desserts. Even if you're a beginning cook, you'll find them friendly and easy to use. Plus, they'll make everybody at your table happy (they sure have at ours). Dig in!

Turkey and gravy

1993 MOST VERSATILE BIRD

Barbecued glazed turkey

SERVES 12 to 24, depending on size of turkey, with ample leftovers TIME 2 to 3 hours, plus 15 to 30 minutes to rest

One method, three flavor choices; Just pick the seasonings that go best with the rest of your feast. Grilling gives the bird a really crisp, brown skin-plus it frees up your oven so you can cook everything else.

1 turkey (12 to 24 lbs.)

Olive or vegetable oil

Sage Butter Glaze, Chile Orange Glaze, or Brown Sugar Crackle Glaze (recipes follow)

1. Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck (save for Giblet Gravy Supreme if you like; see recipe, page 78). Rinse bird inside and out and pat dry.

2. Rub turkey skin with oil. Insert a meat thermometer straight down through thickest part of the breast to bone (if using an instant-read thermometer, insert later).

3. Prepare grill for indirect medium heat (325° to 350°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds): If using charcoal, light 40 briquets on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium. Place a metal or sturdy foil drip pan (about 9 by 12 in. and 2 ½ in. deep) between coals. To each mound of coals, add 5 briquets now and every 30 minutes while cooking; if needed, keep grill uncovered for a few minutes to help briquets ignite. If using gas, remove cooking grate and turn all burners to high. Close lid and heat 10 minutes. Then turn off 1 burner and lower other(s) to medium. Set a metal or sturdy foil drip pan on turned-off burner. Replace cooking grate. (For either charcoal or gas, if drippings flare when lid is open, add some water to drip pan).

4. Set turkey, breast up, on cooking grate over drip pan and cover grill. Cook turkey according to glaze directions.

5. Using 2 large spatulas, transfer cooked turkey to a platter. Cover loosely with foil and let rest 15 to 30 minutes.

6. Carve bird (see tips and photos on page 77). If thighs are still pink at the joint, microwave them until pinkness disappears, 1 to 3 minutes.

3 GREAT GLAZES

SAGE BUTTER GLAZE (ON OUR COVER)

In a small bowl, mix ¼ cup melted butter, 1 tsp. minced fresh sage leaves, and 2 tbsp. fresh lemon juice. When turkey has about 45 more minutes to cook (breast temperature at the bone will be about 135° for birds up to 18 lbs. and about 145° for larger ones), baste often with butter. Cook, slidingfolded strips of foil between bird and grate if edges of turkey begin to get too dark, until thermometer registers 160.° Makes enough for a 12- to 24-lb. turkey.

PER ¼-LB. SERVING (WHITE AND DARK MEAT WITH SKIN AND SAGE BUTTER GLAZE) 243 CAL, 44% [108 CAL.) FROM FAT; 32 G PROTEIN; 12 G FAT (3.9 G SAT.); 0.1 G CARBO (o G FIBER); 97 MG SODIUM; 97 MG CHOL.

Trial by turkey: how we perfected our method

Sometime in the 19605, a bigger, meatier turkey waddled into the grocery store: the Broad-Breasted White (aka the Large White). It was fast growing and cheap to raise, and had more white meat and a more tender texture than the slimmer, fuller-flavored standard turkeys.

These busty new birds didn't cook the same, though. If you roasted them the traditional way (long and slow), you'd get cottony, dried-out white meat, and a lot of Thanksgiving feasters started to see turkey-eating as a chore.

By 1985, the Broad-Breasted White dominated the turkey market-and was still being cooked into cotton. …

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