This month, as usual, the covers of food magazines are adorned with a beautiful roast turkey for Thanksgiving. Here’s a brief look at what’s out there:
The bird: Turkey three ways — from over-the-top Roast Turkey with Black-Truffle Butter and White Wine Gravy to Latin-inspired Adobo Turkey with Red Chile Gravy and an extra-moist turkey with traditional pan gravy.
The sides: Moscatel-Glazed Parsnips, Carrot-Fennel Soup, Poblano and Potato Gratin.
The desserts: Apple Pie with Nutmeg-Scented Rum Ice Cream, Seckel Pear Tart with Poire William Cream.
The bird: A simple salt-rubbed turkey. The magazine explains that the salt draws moisture from the turkey to the surface, where it combines with the salt, and then gets reabsorbed by the meat. Three salt seasoning recipes for turkey are offered.
The sides: Twelve make-ahead side dishes. Also, four takes on stuffing starting with one basic recipe.
The desserts: A half-dozen pumpkin offerings from pie to cake to brulee.
Food & Wine
The bird: A Thanksgiving planner features Grilled Butterflied Turkey with Caraway-Ancho Gravy or Apricot-Glazed Turkey with Fresh Herb Gravy.
The sides: Mix and match starters such as Smoky Seafood Cocktails and Cauliflower Soup with Chorizo Bread Crumbs. A half-dozen side dishes including Grilled Roasted Vegetables with Pine Nut Pesto and Creamed Spinach with Parsnips.
The desserts: Pumpkin Tiramisu and Pear Tart with Pecan Crust.