Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.

• 
  
  1 large butternut squash (about 3 lb.), halved lengthwise and seeded 
  
  


• 
  
  2 medium cloves garlic, unpeeled
  
  


• 
  
  2 sprigs fresh thyme plus 2 tsp. chopped leaves  
  
  


• 
  
  2 tsp. extra-virgin olive oil 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  5 Tbs. unsalted butter  
  
  


• 
  
  2 sprigs fresh sage plus 1 tsp. chopped leaves 
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour 
  
  


• 
  
  3 cups whole milk 
  
  


• 
  
  1-1/4 cups crumbled fresh goat cheese (4 oz.) 
  
  


• 
  
  1 cup finely grated Pecorino Romano (2 oz.) 
  
  


• 
  
  1/4 tsp. freshly grated nutmeg 
  
  


• 
  
  1/4 cup coarse dry breadcrumbs or panko 
  
  


• 
  
  1 recipe Fresh Pasta for Lasagne
  
  

Roast the squash and garlic

Position a rack in the center of the oven and heat the oven to 425°F.

Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely. 

Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.

Reduce the oven temperature to 350°F.

Make a goat cheese and sage sauce

Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash. 

Season the breadcrumbs

Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well. 

Assemble and bake the lasagne

Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil
and bake until the top is browned and bubbly, 15 to 20 minutes. Cool
for at least 10 minutes before serving.

Sear-Roasted Sirloin Tip Steaks with Café de Paris Butter

Based on a butter sauce created at the Café de Paris in Geneva during the 1940s, the flavored butter in this recipe is chock full of tasty things like capers, mustard, shallot, and fresh herbs.

• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 tsp. Dijon mustard
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  1/2 tsp. hot smoked paprika
  
  


• 
  
  1/4 tsp. curry powder
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 medium shallot, minced (about 1/4 cup)
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  2 Tbs. chopped nonpareil capers
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  1-1/2 lb. sirloin tip steaks (about 1 inch thick), cut into 4 portions
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  

In a small bowl, mix the butter, tomato paste, mustard, lemon juice, Worcestershire, paprika, curry powder, 1/2 tsp. salt, and 3/4 tsp. black pepper with a fork until smooth. Stir in the shallot, chives, capers, and thyme.

Transfer the butter to a large piece of plastic wrap. Using the plastic, roll the butter into a log about 2 inches in diameter; twist the ends to close. Refrigerate for at least 2 hours.

Position a rack in the center of the oven and heat the oven to 400°F. Season the steaks on all sides with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the steaks and cook, undisturbed, until browned around the edges, 2 to 3 minutes. Flip and cook until the other side is browned, 2 minutes. Transfer the skillet to the oven.

Roast until cooked to your liking, 4 to 6 minutes for medium rare (130°F to 135°F). Transfer to a cutting board, tent with foil, and let rest for 5 minutes. Serve each steak with a slice or two of the butter on top.

Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce

A salt, herb, and flour crust blankets the standing rib roast while it cooks, sealing in all the juices and infusing the meat with flavor. The result is a tender, perfectly medium-rare roast beef that’s seasoned all the way through. With a creamy sauce of dried morels and Marsala, it’s luxury on a plate.

• 
  
  2 cups kosher or sea salt
  
  


• 
  
  1 large egg white
  
  


• 
  
  3 Tbs. freshly ground black pepper
  
  


• 
  
  3 Tbs. chopped fresh thyme (stems included)
  
  


• 
  
  2 Tbs. chopped juniper berries
  
  


• 
  
  2 Tbs. chopped garlic
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 to 3 cups unbleached all-purpose flour; more for rolling
  
  


• 
  
  One 3-bone standing beef rib roast (about 7 lb.), cut from the loin end, chine bone and fat cap removed
  
  


• 
  
  1 Tbs. vegetable oil
  
  


• 
  
  
  Morel Sauce
  
  
  

Tip:

It’s a good idea to order your beef rib roast ahead of time. Ask the butcher to remove the chine bone and fat cap for you

In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley. Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours.

An hour before you’re ready to roast, put the beef on the counter and let sit at room temperature.

Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan.

On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.

Tuscan Roast Pork with Yellow Potatoes, Fennel, and Parsnips

For this slow roast, the potatoes and vegetables are precooked so they come out perfectly tender when the pork loin is done. The rosemary, coriander, fennel seeds, and other Tuscan flavors rubbed over the pork also season the juice it releases, which creates a delicious jus for serving.

• 
  
  1/4 cup plus 1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. sambuca
  
  


• 
  
  4 large cloves garlic, minced
  
  


• 
  
  2 Tbs. finely chopped fresh rosemary
  
  


• 
  
  2 tsp. dried fennel seeds, crushed
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 3-lb. boneless pork loin (have your butcher leave 1/8 inch fat on the top)
  
  


• 
  
  1-1/2 lb. small yellow potatoes (about 10), halved
  
  


• 
  
  3 medium parsnips, peeled, cut lengthwise into quarters, and cored
  
  


• 
  
  2 medium sweet onions, halved lengthwise and cut into 1/4-inch slices
  
  


• 
  
  1 large fennel bulb, stalks trimmed, bulb quartered, cored, and cut lengthwise into 1/4-inch slices (fronds reserved)
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  3/4 cup dry white wine
  
  

In a small bowl, combine 1 Tbs. each of the oil and sambuca with the garlic, rosemary, fennel seeds, coriander, 1-1/2 Tbs. salt, and 3/4 tsp. pepper to make a paste; set aside.

Pat the roast dry with paper towels. Rub the paste over the entire roast. Cover and refrigerate overnight.

Position a rack in the center of the oven and heat the oven to 400°F.

Arrange the potatoes, parsnips, onions, and fennel in a 13x17-inch (or similar) roasting pan, season with 1/2 tsp. salt and 1/8 tsp. pepper, and drizzle with the remaining 1/4 cup olive oil. Roast, turning occasionally, until a fork inserted in the center of each type of vegetable meets little resistance, about 40 minutes.

Meanwhile, remove the roast from the refrigerator and let sit at room temperature for 30 minutes.

Reduce the oven temperature to 300°F. Put the roast, fat side up, on top of the vegetables. Add the chicken broth and wine, and roast, basting the meat and vegetables occasionally, until an instant-read thermometer inserted into the roast registers 135°F to 140°F, about 2 hours.

Transfer the roast to a serving platter or carving board, cover loosely with foil, and let rest for 20 to 30 minutes. With a slotted spoon, transfer the vegetables to a large sheet of foil; wrap and keep warm in the turned-off oven.

Pour the juice from the roasting pan into a fat separator and let sit until the fat rises to the top. Pour the clear juice into a 1-quart saucepan, leaving the fat behind, and put over medium-high heat. Add the remaining 1 Tbs. sambuca and simmer until the jus is slightly reduced, 3 to 5 minutes. Strain through a fine sieve and season to taste with salt and pepper.

Arrange the pork on a platter with the vegetables, garnish with the fennel fronds, and serve with the jus on the side.

Coriander-Crusted Pork Tenderloin

To be fit and healthy, we need to shift our focus toward more fruits and vegetables and away from refined grains and high-fat meats. The meat in this dish is a succulent and lean pork tenderloin. It takes up only a quarter of the plate but still satisfies.

• 
  
  One 1- to 1-1/4-lb. pork tenderloin, trimmed
  
  


• 
  
  2 tsp. Dijon mustard
  
  


• 
  
  1 Tbs. coriander seeds, crushed
  
  


• 
  
  1 tsp. black peppercorns, crushed
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1 Tbs. olive oil
  
  

Position a rack in the center of the oven and heat the oven to 450°F.


Spread the mustard evenly over the pork and then sprinkle with the coriander, peppercorns, and salt, pressing so the spices adhere.


Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Cook the pork, turning it with tongs, until nicely browned on all sides, about 3 minutes per side. Put the skillet in the oven and roast until an instant-read thermometer in the thick end of the pork registers 155°F, 18 to 20 minutes. Let rest for at least 5 minutes before slicing thinly.

Pan-Roasted Chicken with Olives and Lemon

This dish is elegant enough for entertaining but simple enough to make anytime.

• 
  
  One 4-lb. chicken, cut into eight pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 medium lemon
  
  


• 
  
  1 Tbs. unsalted butter; more as needed
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  5 medium shallots, peeled and quartered lengthwise
  
  


• 
  
  3/4 cup jarred brined olives, rinsed, pitted, and halved
  
  


• 
  
  8 fresh sage leaves
  
  


• 
  
  6 small fresh or 3 dried bay leaves
  
  


• 
  
  2 sprigs fresh thyme, plus 1 tsp. chopped
  
  

Position a rack in the center of the oven and heat the oven to 425°F.


Season the chicken generously on all sides with salt and pepper.


Cut the ends off the lemon, stand it on one end, and slice off the peel and the bitter white pith to expose the flesh. Cut the lemon segments from the membranes, letting them drop into a small bowl. Cut each segment crosswise into 4 pieces.


Heat the butter and the oil in a 12-inch ovenproof skillet over medium-high heat. Working in batches if necessary, cook the chicken skin side down until golden-brown, 5 to 6 minutes. Transfer the chicken to a plate. Pour off all but 2 Tbs. of the fat. Add the shallots, olives, sage, bay leaves, thyme sprigs, and lemon segments, and cook until fragrant, 1 to 2 minutes.


Return the chicken to the pan skin side up and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 18 to 20 minutes. Serve, sprinkled with the chopped thyme.

Roasted Cauliflower and Goat Cheese Frittata

Roasting the cauliflower under the broiler gives it toasty, golden edges in just minutes, while the goat cheese, dill, and quickly pickled red onion add tons of flavor to this hearty frittata.

• 
  
  1 small red onion, halved and thinly sliced lengthwise
  
  


• 
  
  2 Tbs. distilled white vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 cups 1-inch cauliflower florets (about 1/2 small head)
  
  


• 
  
  2 Tbs. plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  8 large eggs
  
  


• 
  
  2 Tbs. chopped fresh dill
  
  


• 
  
  1/2 tsp. whole-grain mustard
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  6 oz. fresh goat cheese, crumbled (1-1/2 cups)
  
  

Position a rack about 6 inches from the broiler and heat the broiler on high.

Combine the onion, vinegar, and 1/2 tsp. salt in a small bowl; let sit for 10 minutes and then drain and pat the onion dry. Set aside.

Meanwhile, on a large rimmed baking sheet, toss the cauliflower with 2 tsp. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Broil, tossing once or twice, until the edges are golden, 3 to 6 minutes.

Reposition the rack in the center of the oven and set the oven to 400°F.

Whisk the eggs, dill, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a medium bowl.

Heat the remaining 2 Tbs. oil and the butter in a 12-inch ovenproof skillet over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until some of the pieces are dark golden brown, about 3minutes. Remove the skillet from the heat, stir in the roasted cauliflower, and then slowly pour in the egg mixture, redistributing the vegetables evenly. Sprinkle the goat cheese on top and bake until the eggs are set in the center, about 10 minutes. Let rest for 5 minutes and then use a silicone spatula to slide the frittata onto a serving plate or cutting board. Slice into wedges and serve.

Turkey Roulade with Apple-Cider Gravy

This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 
  
  One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
  
  


• 
  
  2 1/2 to 2 3/4 cups low-sodium chicken broth
  
  


• 
  
  5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
  
  


• 
  
  1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
  
  


• 
  
  1 cup apple cider
  
  


• 
  
  2 large cloves garlic, minced (about 2 teaspoons)
  
  


• 
  
  1/2 cup unsweetened dried cranberries
  
  


• 
  
  1/3 cup chopped pecans
  
  


• 
  
  3 tablespoons cider vinegar
  
  


• 
  
  2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
  
  


• 
  
  2 tablespoons canola oil
  
  


• 
  
  1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  
  


• 
  
  1/2 teaspoon salt, plus more to taste
  
  


• 
  
  1/4 teaspoon freshly ground black pepper, plus more to taste
  
  


• 
  
  Kitchen twine
  
  

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.

Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375°F. 

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. 

Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. 

Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.

Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.

Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. 

Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat.

Smoky Pork Chili with Black-Eyed Peas

The moderately spicy chiles for this smoky pork and black-eyed pea chili were chosen for their flavor, not their heat, which means you can appreciate all of the flavors in the bowl.

For the sofrito

• 
  
  6 plum tomatoes, cored and coarsely chopped
  
  


• 
  
  6 medium cloves garlic, peeled
  
  


• 
  
  2 large or 3 medium jalapeños, seeded and coarsely chopped
  
  


• 
  
  1 medium yellow onion, coarsely chopped
  
  


• 
  
  1 medium red bell pepper, halved, cored, and coarsely chopped
  
  


• 
  
  1/4 cup plus 2 Tbs. red wine vinegar
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. dried oregano
  
  


• 
  
  Kosher salt and ground black pepper
  
  


• 
  
  2 dried ancho chiles
  
  


• 
  
  2 dried New Mexico chiles
  
  


• 
  
  2 canned chipotle chiles in adobo sauce
  
  

For the chili

• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  2-1/2 lb. ground pork
  
  


• 
  
  1 Tbs. ground cumin
  
  


• 
  
  1 tsp. chili powder
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  4 cups fresh or thawed frozen blackeyed peas (or three 15-oz. cans, drained and rinsed)
  
  


• 
  
  Sour cream, for serving
  
  


• 
  
  Thinly sliced scallions, for serving
  
  

Make the sofrito

Tip:

Sofrito is a flavoring base made from aromatic vegetables and herbs. Roasting these ingredients intensifies them.

Position a rack in the center of the oven and heat the oven to 500°F.

Put the tomatoes, garlic, jalapeños, onion, bell pepper, vinegar, oil, oregano, 1 tsp. salt, and 1/4 tsp. pepper in a 9x13-inch roasting pan and stir to combine. Roast, stirring every 15 minutes and scraping the bottom of the pan, until collapsed and very soft, about 45 minutes. Set aside.

While the vegetables roast, heat a 10-inch cast-iron skillet over medium-high heat until hot, 2 to 3 minutes. Put the ancho and New Mexico chiles in the pan and toast on both sides until blistered, 2 to 3 minutes per side. Put the chiles in a medium bowl, cover with 2 cups warm water (if they rise to the top, weight them down with a bowl), and soak until soft, about 20 minutes. Drain in a fine sieve set over a bowl; reserve the soaking water.

Stem, seed, and coarsely chop the chiles. Put them in a food processor with the chipotle chiles and the roasted vegetables and purée until the mixture is completely smooth. Set aside.

Make the chili

Heat the vegetable oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the pork, cumin, chili powder, and 1 Tbs. plus 1ƒ tsp. salt; cook, stirring, until the meat is lightly browned, 10 to 15 minutes. Add the sofrito and stir until thoroughly combined. Add the reserved chile water, chicken broth, and fresh black-eyed peas. Bring the chili to a boil, reduce the heat to medium low and simmer until the black-eyed peas are tender, about 45 minutes (if you’re using canned or frozen black-eyed peas, simmer the meat and broth for 30 minutes, add the peas, and continue to cook for 10 minutes longer). Season to taste with salt. Serve with a dollop of sour cream and scallions sprinkled over the top.

You can make the chili up to 4 days ahead; keep in an airtight container in the refrigerator and reheat gently before serving.

California Roast Turkey and Gravy

Citrus zest and juice and fresh herbs imbue this traditional roast turkey with regional flavor. Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 
  
  1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
  
  


• 
  
  5 oz. (10 Tbs.) unsalted butter, softened
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. finely chopped fresh rosemary
  
  


• 
  
  1 Tbs. finely chopped fresh thyme
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  2 tsp. finely grated orange zest
  
  

For the gravy

• 
  
  1 small yellow onion, quartered
  
  


• 
  
  2 medium stalks celery, halved crosswise
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  2 cups Madeira
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  1/4 cup fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the rosemary, thyme, garlic, lemon zest, and orange zest. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and
thigh meat. Using your fingers, spread the butter directly on the
breast and thigh meat, being careful not to tear the skin. Season the
turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the
wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the Madeira to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Stir in the lemon juice and season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Roast Pork with Crisp Crackling & Red Currant Gravy

Be sure to offer everyone some of the fragrant onion-orange stuffing and crunchy crackling along with their slices of juicy pork (pork is especially popular in Denmark, where we eat it for almost every happy occasion.) It’s the centerpiece of our Christmas table. My “special gravy,” as we call it, gets its deep sweet-and-savory flavor from homemade stock, the roast drippings, creamy Danish blue cheese, and red currant jelly. This dish is equally good cold the next day, on rye bread with a sprinkle of coarse salt and leftover braised cabbage.

For the pork

• 
  
  1 oz. (2 Tbs.) salted butter
  
  


• 
  
  1 medium yellow onion, halved and thinly sliced
  
  


• 
  
  3 medium cloves garlic, finely chopped
  
  


• 
  
  1 Tbs. fresh thyme
  
  


• 
  
  6-1/2 lb. skin-on boneless pork loin roast, fat trimmed to 1/4 inch
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 medium orange, halved and cut crosswise 1/8 inch thick
  
  

For the gravy

• 
  
  2-1/2 cups Red Wine Chicken Stock or lower-salt chicken broth
  
  


• 
  
  2 oz. (4 Tbs.) salted butter
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  2 Tbs. red currant jelly
  
  


• 
  
  1 Tbs. crumbled Danish blue cheese
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Roast the pork

Position a rack in the center of the oven and heat the oven to 400°F.

Melt the butter in a 10-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic and thyme and cook for 1 minute more. Transfer to a plate; let cool.

Remove the piece of skin and fat from the top of the roast. Using a sharp knife, score the skin crosswise through to the fat at 1/2-inch intervals; set aside. Score the meat in a crosshatch pattern, cutting about 1/2 inch deep. Season generously with salt and pepper, and spread the onion-garlic mixture over the surface. Lay the orange slices on top, replace the skin and fat, and tie the roast with twine crosswise at 1-1/2-inch intervals. Generously season the skin with salt. (See the Test Kitchen post for step-by-step photos of how to prep the roast.)

Transfer to a large rimmed baking sheet and roast until an instant-read thermometer inserted in the center of the roast reads 145°F, about 1-1/2 hours.

Transfer the roast to a cutting board and let rest for at least 30 minutes and up to 1 hour.

Make the gravy

Meanwhile, pour off and discard the fat from the baking sheet; set aside. In a 1-quart saucepan, bring the chicken stock to a simmer. Pour 1 cup of the stock onto the baking sheet and stir, scraping up the browned bits. Pour through a medium-mesh sieve back into the saucepan and keep warm over low heat.

(At this point, if the skin is not completely crisp and bubbly, untie it from the roast, put it back on the baking sheet, and bake until it is. Lay it back on top of the roast.)

Melt the butter in a 2-quart saucepan over medium-low heat. Add the flour and stir constantly until caramel color, 3 to 5 minutes. Whisk in the stock and simmer, whisking often, until the flour taste is gone, 5 to 10 minutes. Add the cream, jelly, and blue cheese and simmer, whisking often, until the gravy is smooth and thick enough to coat the back of a spoon, about 5 minutes. Season to taste with salt and pepper.

Serve

Remove and discard the twine (if you haven’t already) and carve the pork as shown below. Include crackling and orange-onion stuffing with each portion and serve with the gravy.

Roast Salmon with Bacon and Leeks

Salmon is one of those versatile ingredients that work well for weeknight dinners and when you have guests. Here, crisp bacon and sautéed leeks complement the fish’s rich, full flavor. 

• 
  
  2 lbs. salmon fillet, skin on, cut into four 8-oz. pieces
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 lb. thickly sliced bacon, cut crosswise into thin strips
  
  


• 
  
  1 large leek (white and light green parts only), trimmed and thinly sliced crosswise into rings (2 cups)
  
  


• 
  
  2 tsp. cider vinegar
  
  

Tip:

If entertaining, you can cook and serve the fillet whole.

Position the rack in the center of the oven and heat the oven to 400°F. Rub the salmon flesh with 1 Tbs. oil and then sprinkle with half the thyme, 3/4 tsp. salt, and 1/2 tsp. pepper.

In a large (12-inch), oven-proof skillet (like a cast-iron pan) over medium heat, cook the bacon in 1 Tbs. oil, stirring occasionally, until it crisps and renders most of its fat, about 5 minutes. Transfer to a plate lined with paper towels. Discard the bacon fat and wipe the pan with a paper towel.

Add the remaining Tbs. oil and the leek to the pan, sprinkle with 1/2 tsp. salt, the remaining thyme, and the vinegar, and cook over low heat, stirring occasionally, until the leek softens completely and turns light brown, about 10 minutes.

Spread the leeks evenly around the pan and set the salmon skin side down on top. Transfer to the oven and roast uncovered until the salmon browns and becomes mostly firm to the touch (it should be just a little pink inside when you flake open a thicker piece of the fish), about 20 minutes.

Serve the salmon with leeks and crisp bacon on top.

Southern Roast Turkey and Gravy

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 
  
  1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
  
  


• 
  
  5 oz. (10 Tbs.) unsalted butter, softened
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. paprika (hot or sweet)
  
  


• 
  
  2 Tbs. finely chopped fresh thyme
  
  


• 
  
  4 tsp. minced garlic
  
  


• 
  
  3/4 tsp. cayenne
  
  


• 
  
  1/4 tsp. celery seed
  
  

For the gravy

• 
  
  1 small yellow onion, quartered
  
  


• 
  
  2 medium stalks celery, halved crosswise
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  2 cups dry white wine
  
  


• 
  
  2 bay leaves
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the paprika, thyme, garlic, cayenne, and celery seed. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan
halfway through, until an instant-read thermometer inserted into the
thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin
gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the wine and bay leaves to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Discard the bay leaves, stir in the parsley and thyme, and season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Roasted Asparagus and Frisée Salad with Poached Eggs and Romesco Sauce

Thin slices of Serrano ham and warm poached eggs turn this Spanish-inflected spring salad into dinner: the runny yolk becomes a rich dressing for the delicate frisée  greens, and the Romesco sauce adds a nutty, sweet, and slightly spicy element. Be sure to serve this salad with crusty bread, to mop up the delicious oil on the plate.

For the Romesco sauce:

• 
  
  1 medium ancho chile, stem and seeds removed
  
  


• 
  
  1⁄2 cup peeled, seeded, and diced tomatoes (fresh or canned)
  
  


• 
  
  3/4 cup extra-virgin olive oil; more for drizzling
  
  


• 
  
  One 1⁄2-inch thick slice white country-style bread, cut crosswise into 3 pieces
  
  


• 
  
  1 piquillo pepper, or 1 medium red bell pepper, roasted, peeled, and seeded
  
  


• 
  
  1⁄2 cup blanched almonds or hazelnuts, or a combination, lightly toasted
  
  


• 
  
  2 cloves garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  1 tsp. Pimentón dulce, or sweet paprika; more as needed
  
  


• 
  
  1⁄2 tsp. hot Pimentón, or cayenne; more as needed
  
  


• 
  
  1 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1-1⁄2 tsp. sherry vinegar
  
  


• 
  
  Kosher salt
  
  

For the salad:

• 
  
  1⁄2 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2-1⁄2 tsp. red-wine vinegar; more as needed
  
  


• 
  
  24 medium to large asparagus spears
  
  


• 
  
  4 small handfuls frisée (pale center leaves), about 4 oz. total, washed and dried
  
  


• 
  
  4 eggs
  
  


• 
  
  4 to 8 thin slices Serrano ham or prosciutto, for serving (optional)
  
  

Make Romesco sauce:

Heat the broiler and position a rack in the top of the oven.

Put the ancho chile in a small bowl and cover with boiling water. Let soak until plump, about 10 minutes. Drain and set aside.

Put the tomatoes in a small baking dish, drizzle with a little oil, and place under the broiler until slightly charred, about 3 minutes. Remove from the oven and set aside.

Warm a small (6-inch) sauté pan over medium heat, and add 1⁄2 cup of olive oil. When the oil is hot (the bread should just sizzle on contact), add the bread and reduce the heat to medium low. Gently fry the bread on both sides until crisp and golden. (You don’t want it too dark.) Remove the bread from the pan and drain on a paper towel.

In the work bowl of a food processor, put the chile, tomatoes, fried bread, piquillo pepper, nuts, and garlic. Pulse at first, then grind to a chunky paste, scraping down the sides of the bowl occasionally. Add the sweet and hot paprika, both vinegars, and the remaining 1⁄4 cup of olive oil, and season with salt. Process again and taste; the sauce should be sweet (not too spicy) and nutty, with a nice balance of acidity. Let it sit for 15 to 20 minutes to allow the flavors to come together, then taste again and add more salt, vinegar, and/or a touch more spice if necessary.

Make the salad:

Put 1/2 cup of the Romesco sauce, 1/2 cup of the olive oil, and 1-1/2 tsp. of the vinegar in a small bowl and stir to combine (save the remaining Romesco sauce for another use; it keeps well in the refrigerator). Taste and add salt or vinegar if necessary. Set aside at room temperature.

Heat the oven to 450°F.

Grasp an asparagus spear with both hands and snap it in two; it will naturally separate at the point where the stalk becomes tender. Trim the remaining spears to the same length. Discard the tough bottom ends. If necessary, lightly peel about 2⁄3 of the spear with a vegetable peeler. (If the asparagus is very fresh and tender, this step is often unnecessary.)

Put the asparagus on a baking sheet, drizzle with the remaining 2 Tbs. of olive oil, and toss to lightly coat. Spread out the asparagus to single layer and season with salt. Roast until just tender—it should still have a little bite—about 10 to 15 minutes, depending on the size of the spears. Set aside at room temperature.

Shortly before you are ready to serve, fill a straight-sided, heavy sauté pan with about 3 inches of water and bring to a simmer.
 

Meanwhile, scatter the frisée on a platter or individual plates, season lightly with salt, and arrange the asparagus spears on top.

Add the remaining 1 tsp. of vinegar to the simmering water. Crack the eggs, one at a time, into a teacup, and gently slide them into the water. Gently simmer the eggs until they are done to your liking, about 3 to 5 minutes. Remove the eggs from the water with a slotted spoon, and blot off any excess water with a clean, lint-free kitchen towel. (For a neater appearance, trim the eggs as well.) Prop the eggs on top of the asparagus and spoon the Romesco sauce on and around the salad. Drape the Serrano ham or proscuitto on the side, or arrange on a platter and pass at the table. Serve immediately.

Roasted Ducks with Tangerine-Hoisin Glaze

Rubbing the ducks with a mix of garlic, tangerine zest, five-spice powder, and coriander and then refrigerating for a day or two adds flavor and helps the skin crisp during roasting.

For the ducks

• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  4 tsp. finely grated tangerine zest
  
  


• 
  
  2-1/2 tsp. coriander seed
  
  


• 
  
  2-1/2 tsp. five-spice powder
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  2 Pekin (Long Island) ducks (5 to 6 lb. each), giblets discarded
  
  

For the glaze

• 
  
  3 Tbs. hoisin sauce
  
  


• 
  
  2 Tbs. orange liqueur, such as Grand Marnier or Triple Sec
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  1 Tbs. fresh tangerine juice
  
  


• 
  
  1 tsp. Asian sesame oil
  
  

Season the ducks

In a mortar or spice grinder, grind the garlic, tangerine zest, coriander, five-spice, 2 Tbs. salt, and 1 tsp. pepper to a coarse paste.

Make 20 to 30 small slits in the skin of each duck, using a sharp paring knife held parallel to the duck surface so that you pierce the skin and fat but not the meat. Be sure to make slits on the backs and thighs as well as the breasts. Rub about two-thirds of the spice mixture into the duck cavities and then rub the remaining all over the skin. Set the ducks on a rack over a large rimmed baking sheet and allow to air dry uncovered in the refrigerator for 24 to 36 hours.

Roast the ducks

Position a rack in the center of the oven and heat the oven to 325°F. Let the ducks sit at room temperature as the oven heats. Arrange the ducks breast down on two small V-racks in a large roasting pan and roast for 1-1/4 hours. Remove the pan from the oven and spoon or pour off most of the fat from the roasting pan—use a turkey baster if you have one. Flip the ducks, using sturdy tongs inserted in the cavities, and pierce the skin again all over with a knife. Continue roasting the ducks until the meat around the thighs feels tender when prodded (a skewer should penetrate the thigh with no resistance), the legs feel loose in their joints, and an instant-read thermometer inserted in the thickest part of the thigh near the joint reads 175°F, 45 to 60 minutes more.

Glaze the ducks

Remove the ducks from the oven, and increase the oven temperature to 500°F. In a small bowl, whisk the hoisin, orange liqueur, honey, tangerine juice, and sesame oil. Transfer the ducks (on the racks) to a rimmed baking sheet. With a brush, paint the breasts and legs with a thin layer of glaze and return to the oven. Paint again after 5 minutes and continue roasting until mahogany-color, 3 to 5 minutes more.

Let the ducks rest for 5 to 10 minutes before carving.

Slow Roasted Pork Shoulder with Salsa Verde

This unusual salsa verde includes the garlicky flavor of pickled spring ramps (along with their briny pickling liquid), and heat of Aleppo pepper flakes, which are milder than traditional red pepper. Fish sauce and soy sauce lend a flavor of Southeast Asia to this traditionally South American sauce.

For the pork

• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups dark brown sugar
  
  


• 
  
  1 large onion, halved
  
  


• 
  
  1 large clove garlic, smashed, or 6 spring garlic tops, coarsely chopped
  
  


• 
  
  4 Tbs. fennel seed
  
  


• 
  
  4 Tbs. black peppercorns
  
  


• 
  
  1 tsp. juniper berries, cracked
  
  


• 
  
  6 to 7 lb. bone-in pork shoulder with skin
  
  

For the salsa verde

• 
  
  2 bunches scallions (about 12 to 14), trimmed
  
  


• 
  
  1-1/2 cups extra-virgin olive oil
  
  


• 
  
  2/3 cup fresh lemon juice
  
  


• 
  
  1/2 cup coarsely chopped pickled ramps with 1/2 cup pickled ramp liquid
  
  


• 
  
  1 tsp. Aleppo pepper flakes
  
  


• 
  
  1 tsp. Asian fish sauce
  
  


• 
  
  1 tsp. soy sauce
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup chopped fresh parsley or dill (or combination of both)
  
  


• 
  
  16 cups (10 ounces) mixed greens, for serving
  
  

Tip:

Ramps are wild leeks with a pungent onion-y flavor. You can find pickled ramps from Blackberry Farm at Williams Sonoma.

Brine the pork

In an 8- to 10-quart pot, combine 5 quarts of cold water, 2 cups salt, the brown sugar, onion, garlic, fennel seeds, peppercorns, and juniper berries. Bring the mixture to a boil, then remove the pot from the heat and let cool completely. Once the brine has cooled, add the pork, cover, and refrigerate for 12 to 24 hours.

Make the salsa verde

Thinly slice the whites and green tops of scallions, and reserve them separately.

Heat 1/4 cup of the oil in a 10- to 12-inch frying pan over medium heat. Add the scallion whites and sauté until just softened, 3 to 5 minutes. Remove the pan from the heat and stir in the scallion greens. Transfer all of the scallions to a medium bowl and stir in the remaining 1-1/4 cups oil, the lemon juice, pickled ramps with liquid, Aleppo pepper flakes, soy sauce, and fish sauce until well blended. Taste and add salt if needed. Cover and chill for 12 to 24 hours.

Roast the pork

Remove the pork from the brine. Place, skin side up, on a rack in a roasting pan and let stand at room temperature for 1 to 2 hours.

Position an oven rack in the middle of oven and preheat the oven to 300°F. Roast the pork, uncovered, until the meat pierces easily with a sharp knife (or fork) and a meat thermometer inserted into the center (not touching bone) registers 180°F, about 6 hours. If the skin darkens too quickly before roasting time is complete, tent the pork with foil.

Remove the pork to a cutting board and let rest for 45 minutes. Just before serving, stir the fresh herbs into the salsa verde. Slice the pork and serve over the greens with the salsa verde alongside.

Dry-Rubbed Roast Turkey with Pan Gravy

Thanksgiving turkey doesn't get more classic (or simple) than this. This bird is seasoned with a generous salt rub, then sits in the fridge overnight.

• 
  
  1/2 cup finely chopped fresh sage
  
  


• 
  
  2 Tbs. finely grated orange zest
  
  


• 
  
  1 oz. kosher salt (1/4 cup Diamond Crystal or 2 Tbs. Morton); more as needed
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One 12-lb. all-natural turkey
  
  


• 
  
  2 large carrots, cut into 1- to 2-inch chunks
  
  


• 
  
  2 medium celery stalks, cut into 1- to 2-inch chunks
  
  


• 
  
  1 medium yellow onion, cut into 1- to 2-inch chunks
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1/2 cup dry white wine or vermouth
  
  


• 
  
  1-1/2 cups lower-salt chicken broth 
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour
  
  

Tip:

Use an all-natural turkey. Avoid kosher birds (they’re already brined and will be too salty) and “self-basting” birds (which are treated with fat solutions). Consider ordering your bird in advance.

Season the turkey

In a medium bowl, mix the sage, zest, 1 oz. salt, and 1 Tbs. pepper.

Remove the tail, neck, heart, and gizzard from the turkey and reserve for making turkey broth. Discard the liver. Remove and discard the plastic timer and any metal or plastic leg holders. Rinse and pat the turkey dry.

Rub the spice mixture under the turkey’s skin over the entire breast, legs, and thighs, as well as in the cavity and over the wings. Set on a platter or pan large enough to hold the turkey and refrigerate uncovered overnight.

Roast the turkey

Tip:

Let your turkey rest for 30 to 40 minutes before carving—the juices will redistribute into the meat, making it moist and tender. It also gives you time to finish preparing the meal.

Position a rack in the bottom of the oven and heat the oven to 400°F. In a large bowl, toss the carrots, celery, and onion with the oil. Put half of the vegetables in the center of a large flameproof roasting pan and put the rest in the turkey cavity. Tuck the wings behind the turkey’s neck and tie the legs together with twine. Set a V-rack in the roasting pan over the vegetables. Put the turkey breast side down on the V-rack. Roast for 1 hour.

Remove the pan from the oven and baste the turkey back and sides with some of the pan drippings. With silicone oven mitts or two wads of paper towels, carefully turn the turkey breast side up and baste with more pan drippings. Continue to roast the turkey until an instant-read thermometer inserted in the thickest part of the thigh registers 175°F, an additional 1 to 1-1/2 hours. During this phase, check the vegetables in the pan every 20 minutes or so: They should be brown, but if they or the drippings threaten to burn, add about 1/4 cup water—you may need to do this several times.

When the turkey is done, protect your hands with silicone oven mitts or wads of paper towels and tilt the turkey so the juices in the cavity run into the roasting pan. Transfer the turkey to a carving board and let it rest for 30 to 40 minutes. Carve when ready to serve.

Make the gravy

Tip:

For lump-free gravy, gradually whisk the broth into the roux. The liquid will thicken quickly and get gluey, so keep whisking in more broth, a bit at a time, until the gravy is smooth.

While the turkey is resting, set the roasting pan over medium-high heat. Add the wine and cook, using a wooden spoon or heatproof spatula to loosen the brown bits, until reduced by about half, 2 to 3 minutes. Strain the contents of the roasting pan into a bowl, pressing on the solids to release the flavorful drippings. Discard the solids.

In a 1-quart liquid measuring cup, combine the broth with 1-1/2 cups water. Tasting as you go, add enough of the pan drippings to the broth to make a flavorful yet not overly salted liquid—you may or may not use all of the drippings. Let sit until the fat rises to the surface. Skim off and reserve as much fat as possible.

Measure 4 Tbs. of the fat into a medium saucepan (supplement with olive oil if necessary) over medium heat. Whisk in the flour. Cook, whisking almost constantly, for 2 to 3 minutes. Whisk in about 1/2 cup of the broth. As soon as the broth thickens, whisk in another 1/2 cup. Repeat until the mixture stays relatively smooth, at which point you can whisk in the remaining broth. Bring to a simmer and cook, whisking frequently, for 5 to 10 minutes to develop the flavor. The gravy will be on the thin side; if you prefer it thicker, continue simmering until thickened to your liking, but expect the flavor to concentrate as well. Season to taste with salt and pepper. Pour into a gravy boat and serve with the carved turkey.

Roasted Chicken, Chickpea, and Cauliflower Salad

This party-worthy main-course salad is a wonderful combination of roasted chicken thighs and cauliflower, chickpeas, pickled red onions, olives, and peppery arugula. It’s simultaneously refreshing and filling.

• 
  
  8 boneless, skinless chicken thighs (about 1-1/2 lb.)
  
  


• 
  
  1 medium head cauliflower, cut into 2-inch florets
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 small red onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  3 Tbs. Champagne vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  2 cups Chickpeas with Bay Leaves and Herbs
  
  


• 
  
  1/4 cup green olives (preferably picholine), pitted and quartered
  
  


• 
  
  1/4 cup lightly packed fresh flat-leaf parsley leaves
  
  


• 
  
  5 oz. (5 cups) baby arugula
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Spread the chicken and cauliflower in single layers on separate large rimmed baking sheets. Toss each with 1 Tbs. of the oil, 1 tsp. salt, and several grinds of pepper. Roast with the chicken in the top third of the oven, switching positions and rotating the pans halfway through, until the cauliflower is golden and crisp-tender, about 20 minutes, and the chicken reaches 165°F, 20 to 25 minutes. Tent the chicken with foil to keep warm.

Meanwhile, combine the onion with the vinegar and 1/4 tsp. salt in a small bowl. Let sit until the onion has mellowed and turned a vibrant pink, 10 to 12 minutes.

Drain the onion over a small bowl. Whisk the mustard, 1/4 tsp. salt, and a few grinds of pepper into the vinegar. Slowly whisk in the remaining 3 Tbs. oil.

Slice the chicken crosswise 1/2 inch thick. In a large bowl, combine the chicken, cauliflower, onion, chickpeas, olives, and parsley. Toss with the dressing, and then season to taste with salt and pepper. Add the arugula and gently toss again before serving.

Lemon-Garlic Roast Chicken with Yuzu Kosho

Yuzu kosho brings bold flavor to these lemony roast chicken breasts, enhancing the citrus flavor in the dish, too. But beware: Yuzu kosho is very spicy, so start with a little and increase the amount as your palate permits.

• 
  
  1 Tbs. fresh thyme leaves
  
  


• 
  
  1 medium clove garlic, peeled
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large, bone-in, skin-on chicken breast halves (about 3-1/2 lb.)
  
  


• 
  
  1 large lemon, 3/4 inch cut from each end and the rest thinly sliced crosswise (about 12 slices)
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 to 4 tsp. green yuzu kosho
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Mince and then smear the thyme, garlic, and a pinch of salt together with the side of a chef’s knife to create a paste.

Rub the skin of the chicken breasts with the cut side of the lemon ends. Carefully loosen the skin of each breast and spread about 1/2 tsp. of the garlic-thyme paste between the skin and meat. Smooth the skin over the paste, brush the chicken breasts all over with the oil, and season with 1/2 tsp. salt and 1/2 tsp. pepper total.

Set a wire rack over a large rimmed baking sheet lined with foil and arrange the lemon slices in a single layer on the rack. Put the chicken breasts skin side up on the lemon slices and roast until an instant-read thermometer inserted in the thickest part of a breast registers 150°F, about 35 minutes. Raise the oven temperature to 450°F and continue roasting until the skin is crisp and browned and the thermometer registers 165°F, about 10 minutes more. Remove from the oven. Using a pastry brush, spread the yuzu kosho in a thin layer all over the skin of the chicken. Serve the chicken with the lemon slices, if you like.

Spiced Roasted Chicken and Cranberry Bean Chili

This chilil, from chef Ana Sortun, begins with a chicken roasted with baharat, an aromatic, Middle Eastern spice blend that you can easily make at home.

For the spice mix (baharat)

• 
  
  4 tsp. dried mint
  
  


• 
  
  1 Tbs. dried oregano
  
  


• 
  
  5 bay leaves, roughly torn
  
  


• 
  
  2 tsp. whole allspice berries
  
  


• 
  
  2 tsp. yellow mustard seeds
  
  


• 
  
  1 tsp. green cardamom pods, cracked, black seeds removed and pods discarded
  
  


• 
  
  1 tsp. whole cloves
  
  


• 
  
  4 tsp. finely ground black pepper
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  2 tsp. ground coriander
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  2 tsp. ground nutmeg
  
  


• 
  
  1 tsp. ground ginger
  
  

For the chili

• 
  
  1-1/2 cups dried cranberry or small white beans
  
  


• 
  
  1 3-lb. chicken
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  1 large yellow onion, finely chopped
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 medium green or red bell peppers, halved, cored, and finely chopped
  
  


• 
  
  1 tsp. pure ancho chile powder
  
  


• 
  
  4 cups canned chopped tomatoes
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  1 cup low-fat Greek yogurt
  
  


• 
  
  1 tsp. dried mint
  
  

Make the spice mix

Put the mint and oregano in a fine sieve set over a medium bowl. Rub the herbs against the sieve to crush them into a fine powder. In a spice grinder, grind the bay leaves, allspice, mustard seeds, cardamom seeds, and cloves to a powder and add them to the herb powder. Stir in the black pepper, cinnamon, coriander, cumin, nutmeg, and ginger. Set 1/4 cup of the baharat aside. (Save the rest for another use).

Make the chili

Put the beans in a large bowl, cover with water, and soak for 6 to 8 hours. Drain the beans, put them in a 5- to 6-quart Dutch oven or other heavy-duty pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, lower the heat to a gentle simmer, cover partially, and cook until tender, 1 to 2 hours. Drain the beans in a colander and set aside.

While the beans cook, roast the chicken: Position a rack in the center of the oven and heat the oven to 400°F. Rinse and pat the chicken dry with paper towels. In a small bowl, combine 2 Tbs. of the baharat with 2 tsp. salt. Rub the spice mixture all over the chicken and then coat the chicken with 2 Tbs. of the oil. Put the chicken in a small roasting pan or large ovenproof skillet, and roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 45 to 50 minutes. Set aside until cool enough to handle. Remove all the meat and shred into bite-size pieces. Discard the skin and bones.

Heat 2 Tbs. of the olive oil in a 5- to 6-quart pot over medium heat. Add the onion, reduce the heat to medium low, and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic 1 minute. Stir in the bell peppers, ancho chile powder, 2 Tbs. of the baharat, and 1 Tbs. salt. Increase the heat to medium and cook until the peppers are soft, stirring occasionally, about 5 minutes. Add the tomatoes, reduce the heat to low, and simmer, stirring occasionally, until thick, about 30 minutes

Stir the chicken broth, chicken meat, and beans into the chili and continue to simmer for 20 minutes to meld the flavors. Season to taste with more salt, if necessary.

In a small bowl, whisk the yogurt, dried mint, remaining 2 tsp. olive oil, and 1/2 tsp. salt. Serve the chili topped with a dollop of the seasoned yogurt.