Food Editor @ Food52
team experts in the field of all things Thanksgiving—particularly our Senior Food Stylist Anna Billingskog. She estimates that she’s cooked some form of a Thanksgiving dinner upwards of a dozen times in her five-plus years as a food stylist for Food52.
Her hot tip? Cut down on the prep time. “This recipe asks that you salt it three days in advance but I promise you can get a great result after just one day.” Swapping dry buttermilk powder in lieu of a wet buttermilk brine, which removes excess moisture, allows the Maillard reaction to take effect even faster in the oven, which is why this turkey is always so tender with a delightfully hallmark browned exterior, because you don’t have to over-roast this bird to get golden-browned results.
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