how to roast a turkey for Thanksgiving

People, we want to make your lives easier. That’s why we shot all these videos, worked with Debra and Rod to edit them, and have been posting one every day for November.

(Can I tell you a secret? I’m very excited for Thanksgiving to be over soon. This has been a little exhausting.)

Let’s talk about how we can make Thanksgiving — tomorrow! — much easier than you think.

Let’s roast a turkey.

That’s it. That’s all you have to do.

Let’s recap.

Buy a good turkey. We’ve bought one of these because we support the work that farm does but also because a turkey raised this way tastes so good. But any turkey you like will work. Just beware that some turkeys with basting solutions in them can contain gluten. Ask.

Heat the oven to 500°.
Rub some olive oil over the turkey. Butter is fine but it has a lower smoke point than olive oil so it might start to burn in the high heat. Don’t worry. We’ll use it later.

Season the turkey with kosher salt and cracked black pepper.

Roast it at 500° for 20 minutes. Time it.

Turn down the heat to 375°. It will stay there the rest of the time.

Baste the turkey with butter. Once the temperature is lower, start using butter. Baste it frequently. Every 30 minutes? Oh let’s be honest — whenever you remember.

Cook the turkey until the legs have reached 185° on a thermometer. This is all you need to know. We’re not giving you a time here because you all have different turkeys. Ours is 18 pounds. How about yours?

Let the turkey rest once it’s out of the oven. Letting the turkey rest is key. And guess what? You don’t have to do anything here. Cover the turkey with tin foil and set it aside while you finish the rest of the meal. Let it rest for at least 15 minutes. 30 minutes is better.

That’s it. I’m serious. That’s it.

You can add things here, like fresh herbs under the skin of the turkey, or a spiced butter for the basting. But really, the only thing anyone wants for Thanksgiving is a juicy, roasted turkey. Here it is.

Now, feel free to ask as many questions as you want here. We’re here.

Happy Thanksgiving.


brussels sprouts, three ways

Brussels sprouts are much maligned, for only one reason. Most of us have eaten brussels sprouts overcooked to the point of being grey, thrown into hot water and boiled to death. It’s easy to forget they are a green vegetable.

Overcooking ruins most vegetables but particularly brussels sprouts. They’re tender and green. They’re also part of the cabbage family, so overcooking them gives them that bitter, musky taste of badly cooked cabbage. Please don’t do this to your family.

Here are three ways to cook brussels sprouts that could change your mind about this vegetables.

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