Expertly spiced and glazed roast turkey from Bon Appétit Magazine, November 2019: The Thanksgiving Issue (page 76)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Squash and radicchio salad with pecans; Brussels sprouts with pistachios and lime; Mashed potatoes with crispety cruncheties; Why-is-it-so-good gravy; Fancy cranberry sauce; Cornbread stuffing with sausage and corn nuts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on December 02, 2019

    This was one of the better Thanksgiving turkeys I have made. While cutting a whole turkey into pieces is quite a project in the end it is so much easier to work with when roasting and later carving, not to mention the added bonus of getting each part of the turkey to the perfect doneness. When the wings and legs reach the correct temperature you can remove them to rest and let the breast keep roasting a bit longer to its perfect temperature. The spice rub and glaze are wonderful and my husband loved them.

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