After years of experimentation, my family has settled on this recipe for turkey roasted in parchment paper from Martha Stewart for our yearly Thanksgiving feast. It always results in a turkey that checks all the boxes - moist meat, browned skin, simple enough to please all tastes (though we stuff the cavity with herbs and garlic instead of stuffing). While the parchment paper steam bath is a little fussy, it's still easy enough to execute in the middle of making a dozen other things. And it's a genius hack for a bird that has caused so much consternation year after year.
If there's a lesson I've learned from Martha by way of that work, it's that food is always best when prepared with an open mind, and when influenced by those we love most (and perhaps especially those who might share a different culinary background or perspective).
This classic chicken salad recipe from Martha is always a winner. Not surprisingly, she gets the textures just right with diced chicken, minced red onion, and celery, and just the right amount of creaminess with mayo (we know she's a Duke's fan) and dijon.
Collection
[
|
...
]