Let’s talk turkey
Read all about The Times test kitchen’s turkey smackdown -- and how it resulted in a blue ribbon-winning classic recipe. But there’s more too, including soy-brined turkey and a Meyer lemon turkey. And if you’re running late? Try the Hurry-Up Turkey.
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Quinn Hatfield uses a Weber Smokey Mountain Cooker.
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We were curious about what kind of brine Quinn Hatfield uses for his smoked turkey.
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Inspired by the famous roast chicken by chef Judy Rodgers of San Francisco’s Zuni Café, it’s simple as can be: Salt it, bag it and forget it.
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Barbecued turkey Total time: 3 1/2 hours, plus 3 days brining time Servings: 14 to 16 Our recipes, your kitchen: If you try any of the L.A.
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The dry-brining technique for preparing roast chicken named for chef Judy Rogers of San Francisco’s Zuni Café in San Francisco can turn your Thanksgiving meal into something special.
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The dry-brined turkey technique inspired by chef Judy Rodgers is a huge hit with Times readers.
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Total time: 2 hours, 50 minutes Servings: 11 to 15 Note: This is more a technique than a recipe.
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Thanksgiving is a holiday built on tradition.
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Total time: About 4 hours after 1 hour salt-curing Servings: 10 to 12 with leftovers Note: Heritage turkeys are still available at Bristol Farms (most locations), www.bristolfarms.com; and Whole Foods Markets (all Southern California locations), www.wholefoods.com.
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Total time: About 4 hours, depending on the size of the bird Servings: 8 Note: Brining results in an incomparably moist, flavorful turkey.
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Servings: 12 to 14 1 (12- to 13-pound) turkey Salt, pepper 4 cups stuffing, about 1 stalk celery, cut into thirds 1 carrot, cut into thirds 1 small onion Melted butter 1.
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Servings: 10 to 12 Basic Bread Stuffing Servings: Enough to stuff a 12- to 14-pound turkey, about 10 to 12. 1/2 cup butter 1 large onion, diced 1 to 2 cups diced celery with leaves 12 cups toasted 1/2-inch bread cubes 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1 tablespoon dried sage or 1/4 cup minced fresh sage 1/2 cup chopped parsley 1 cup turkey stock, water or milk 1.
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Total time: 3 hours, plus 2 to 3 days brining time Servings: 12 plus leftovers Note: Adapted from Judy Rodgers.
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Time: 6 hours, plus 24 hours brining Servings: 12 (with leftovers) Note: To make gravy, remove the turkey and set the roasting pan over two burners on medium heat.
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Total time: 1 hour, 10 minutes, plus roasting and reheating time Servings: 8 to 10 1 (8- to 10-pound) turkey 1 lemon, halved 1 cup olive oil, divided, plus more for basting 3 garlic cloves, chopped 1 1/2 teaspoons ground red chile pepper 1 teaspoon salt, more to taste 1 teaspoon ground black pepper, more to taste 1/2 teaspoon grated nutmeg 1 bunch rosemary 2 onions, sliced into 1/2-inch rounds Chicken broth, optional 1.
