Pretty Bird: 5 Turkey Trends for Thanksgiving

By Mallory Stuchin Mon., Nov. 12 2012 at 3:00 PM

Categories: Cooking Tips and Recipes From the Pros

flickr/a.forest

Thanksgiving is a little bit more than a week away. Nervous? Don't be. There is still time to plan -- and, more importantly, cook -- your meal. Just like pop songs, the world of Thanksgiving follows its own trend patterns. To offer a bit of inspiration for the coming event, we've collected some of the best bird recipes from around the Web. How do you plan on cooking your turkey this Thanksgiving?

Bon Appetit brings in Sam Sifton, Mr. Thanksgiving himself, for a lesson in how to grill-roast a perfect turkey. The brined but unstuffed bird yields a smoky piece of meat.

Over at Food52, Russ Parson's Dry-Brined Turkey has been deemed a "genius recipe" (it first ran in the L.A. Times Food Section in 2009). The technique is pretty simple, so Thanksgiving novices should feel comfortable testing it out.

New York Magazine enlists Eleven Madison Park and the NoMad chef Daniel Humm to produce the ultimate poultry extravagance. The Switzerland-born Humm dresses up his bird with foie-gras-and-black truffle stuffing, a similar method to the praised one he employs on chicken at the NoMad.

Saveur proposes a New Mexican-inspired Thanksgiving meal created by Javier Cabral. Using árbol chiles, the recipe combines classic American flavors with a mole-inspired gravy.

Last week, Tejal Rao looked at spatchcocking, a technique where the bird is flattened out for faster, more even cooking.

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