We don’t often talk about food on Now with Alex Wagner, but in preparation for Thanksgiving we talked turkey with Sam Sifton, the author of “Thanksgiving: How to Cook it Well.”
The New York Times‘ national editor and former restaurant critic spent a couple of Thanksgivings manning the Times’ help desk, where he answered questions from frantic cooks looking for advice on how to prepare the perfect Thanksgiving meal.
Years of helping others prepare for the holiday led to this book, a collection of recipes on how to make the turkey (fried, roasted and smoke-roasted) and all of the necessary sides. (Remember, Sifton thinks appetizers should be off-limits on Thanksgiving.)
One of Sifton’s favorites is a “simple roast turkey,” a fairly easy recipe with big flavor. “The thing that I like about this recipe is that it gives the skin of the bird a remarkable burnished, awesome, golden color and leads to a gravy that is superior,” said Sifton.
Here’s the recipe. And start cooking!
“A Simple Roast Turkey,” courtesy of “Thanksgiving: How to Cook it Well” by Sam Sifton
1 12- to 18-pound turkey, thawed, with giblets and neck removed
3 tablespoons kosher salt
1 ½ tablespoons freshly ground black pepper
6 tablespoons unsalted butter, softened
1 medium onion, peeled and quartered 2 stalks celery, cleaned and roughly chopped 3 tablespoons soy sauce 1 tablespoon mirin 3 sprigs fresh rosemary 1 cup turkey stock or water
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