When it comes to turkey, there's a zillion variables to calculate: heritage breed or Butterball? Brined or dry-rubbed? Roasted or grilled--or deep-fried? However you cook your bird this Thanksgiving, New York Times National Editor Sam Sifton wants you to know these four basic truths about turkey:
Rosemary + butter + turkey fat + a little soy sauce = a great bird.
Never let 'em see you sweat--or slice. Carve before you bring the bird out. So much easier.
In the oven or on a grill, the thing that matters most is how it tastes.
The party may be over, but tomorrow there will be leftovers.
Now that those fundamentals are out of the way, keep coming back to bonappetit.com (and our Thanksgiving HQ) for tips that will make your Thanksgiving feast a great one. Honest.