Good morning! Today we have for you:
It’s not just any turkey. It’s a Melissa Clark turkey.
Hello, hi. This is a day of rest, but I do have to ask: Do you have your turkey yet? If not, you should head to the store after reading this. I don’t want to stress you out, but most birds come frozen, even this close to Thanksgiving, and they need time to thaw (24 hours for every five pounds). But I promise you don’t need to feel anxious about your Thanksgiving turkey, because you have Melissa Clark to lead you. Melissa makes me feel better about everything, and she’s the balm you need for any turkey-roasting jitters. She’s also the expert you need. (Out of curiosity, I asked A.I. how to roast a turkey, and let’s just say you should trust Melissa, who has tried every turkey technique as a professional human cook.)
Watch Our Ultimate Guide to Cooking a Thanksgiving Turkey →Whatever you want to know about thawing, dry-brining, roasting and carving, she’s got you — and she gives you the easy, classic recipe you need for a burnished, juicy turkey. Her smart tips apply even if you prefer a bird with a buttermilk brine, spicy rub or pomegranate glaze. Featured Recipe Classic Thanksgiving TurkeyIf you have your Thanksgiving menu planned, today’s a good day to embark on some prep. A few years ago, I wrote this article about dishes to make ahead. Those are a good place to start, as are appetizers like spiced candied nuts and dips. I’m going to assemble a double-crust apple pie and put the whole thing in the freezer to bake it straight from that state. But first, buy the turkey. And if you’re wondering why a heritage bird costs so much more, here’s an interesting explainer from last year. But maybe you’re still figuring out your menu? If so, here’s a collection of recipes our readers have relied on time and time again. And if you’re skipping the turkey altogether, you can do as thousands of cooks have done and impress your guests with Alexa Weibel’s mushroom wellington.
28 Thanksgiving Recipes Our Readers Make Year After Year →
And for dinnerPasta with spinach, feta and yogurt: Speaking of Melissa, here’s one of her great pantry pastas. Sure, yogurt, feta and lemon aren’t actually stored in your pantry, but they’re pretty common fridge items. One of mine is baby spinach, so I’m going to use that instead of the frozen block the recipe calls for. Both types end up garlicky and tangy, slid through rigatoni and lightened by lemon. Chipotle butternut squash soup: This time of year, all I want is butternut squash soup. This fiery take from Kristina Felix uses coconut milk instead of cream in the smoky chipotle base and includes a topping that makes it a meal: She slices and then stir-fries stale tortillas with green beans and mushrooms until everything becomes crackly and crispy. Brilliant. Curry shrimp and sweet potato: Leading up to Thanksgiving, it’s nice to eat meals that aren’t turkey-adjacent but still offer hints of the holiday. Inspired by Caribbean curry shrimp, Ashley Lonsdale starts with onion and red bell pepper, drawing out their natural sweetness to form the base of the dish. Sweet potato and kale add seasonal heft. She adds more onion at the end, cooking it for just a few minutes with the shrimp, so each warming spoonful delivers a refreshing bite. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
It’s Bake Time!
Vaughn Vreeland shared testing iterations of this three-toned stunner with me, and while they were all tasty, I can tell you his final product is absolutely spectacular. That bossy pink top is light as mousse, giving way to a creamy cheesecake enhanced with the cookie butter. That spiced brown sugar depth shows up again in the crunchy cookie crust. All together, it’s exactly what you want for a holiday dessert. See you Wednesday!
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