My Recipe Box

The United States of Turkey

By Jeanne Kelley
from Fine Cooking #125, pp. 48-55

This year, as an ode to the flavors of the USA, we're celebrating our national feast day by creating six deliciously different roasted turkeys, gravies, and stuffings. Each is inspired by ingredients popular in a different part of the country, but all are based on one simple method.

Here's how this works: Pick a region. Make its flavored butter and spread it under the turkey's skin. Let the bird chill out in the refrigerator for a day or two and then roast it. Use the drippings from the turkey and more of the flavored butter to make a matching gravy. And with the regional add-ins on pages 54–55, bake a separate pan of stuffing that's plentiful enough to feed your entire family. Have a happy Thanksgiving, from sea to shining sea.

Bonus Menus! Fine Cooking editors have rounded out Jeanne's recipes with sides and a dessert that nod to their respective regions. See below for links to complete menus, including shopping lists and timelines.

California Roast Turkey and Gravy Midwestern Bread Stuffing  
California Thanksgiving
California Roast Turkey and Gravy
California Bread Stuffing
Get the Complete Menu
  Midwestern Thanksgiving
Midwestern Roast Turkey and Gravy
Midwestern Bread Stuffing
Get the Complete Menu
   

 

New England Bread Stuffing Pacific Northwestern Roast Turkey and Gravy  
New England Thanksgiving
New England Roast Turkey and Gravy
New England Bread Stuffing
Get the Complete Menu
   Pacific Northwestern Thanksgiving
Pacific Northwestern Roast Turkey and Gravy
Pacific Northwest Bread Stuffing
Get the Complete Menu
   

 

Southern Bread Stuffing Southwestern Turkey and Gravy  
Southern Thanksgiving
Southern Roast Turkey and Gravy
Southern Bread Stuffing
Get the Complete Menu
  Southwestern Thanksgiving
Southwestern Roast Turkey and Gravy
Southwestern Bread Stuffing
Get the Complete Menu
   
posted in: Blogs, turkey
Comments (1)

watson1441 writes: These are wonderful recipies, however my favorite is still one you published 3 years ago: Fresh Herb and Salt-rubbed Roasted Turkey. (September 2010) The recipe included not only the brining but the cooking, gravy and phenomenal soup using the leftover meat. Paired with my grandmother's "ravioli" stuffing, Thanksgiving dinner is always a hit.
(Note: Having a well thawed bird dry brining in the refrigerator days ahead of time is knowing that the most important element of the meal is well in hand) Posted: 3:03 pm on November 12th

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