David malosh for the new york times.

Turkey recipe melissa clark. When the rolls are nearly proofed, heat oven to 425 degrees. Place in a roasting pan with a lid. Web melt the rest of the butter.

Andrew scrivani for the new york times by melissa clark. Preheat the oven to 325 degrees f (165 degrees c). Pie crust evan sung for the new york times do not fear making your own pie crust.

Melissa clark has a couple of smart new roll recipes — a fast version made from pizza dough and another finished with coarse. Web ingredients 1 turkey (10 to 12 pounds) coarse kosher salt 1 tablespoon black pepper 1 lemon, zested and quartered 1 bunch fresh thyme or rosemary 1 bunch fresh sage 12 garlic cloves, smashed and peeled 1 bottle hard apple cider (12 ounces) dry white wine, as needed 2 onions, peeled and quartered 3. Do you know what you’re making yet?

1 hour 55 minutes, plus at least 2 days’ brining, cooling and chilling. Bake until golden brown on top, about 17 to 25 minutes. Heat a medium saucepan over medium and add the butter, swirling to melt.

Clean turkey and pat dry with paper towels. Web make the turkey in a bowl, combine the mustard, olive oil, garlic, rosemary, salt, and pepper and blend well. Melissa clark’s recipe is hard to mess up and practically works with.

Web and here’s a new entry in the chill category: When the butter is foaming, sprinkle in the flour, whisking constantly to work out any lumps. Web a good appetite a new (faster, juicier) way to roast a turkey 96 this cooking technique yields perfectly cooked thanksgiving turkey.