This is my go-to Thanksgiving turkey that I make every year on the fourth Thursday of November. This method has evolved over the years. I’ve tried deep frying, spatchcocking and all manner of cooking it traditionally. Frying is delicious but also a mess and the peanut oil costs more than the turkey. Spatchcocking speeds things up and it cooks really evenly, but the presentation just isn’t that storybook look I want. So I went back to traditional and then evolved the recipe over the years into this method.
Trader Joe’s Garlic Cubes Are Never Not in My Freezer
When I’m too lazy to peel and mince, these pre-prepped cubes save the day. (And they make them for ginger too.)I was once a Trader Joe’s fanatic. Much like BA contributor Alex Beggs, who reviews Trader Joe’s new products monthly, I devotedly sampled the just-released...