Let’s talk turkey: Everything you need for the perfect Thanksgiving
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We’ve got one week before the big game -- I mean, the big dinner. So, let’s recap and take a look at the highlights from this week’s Food section:
-- L.A. Times Test Kitchen Manager Noelle Carter puts her own stamp on the holiday with her ‘Long Table’ Thanksgiving: It’s an outdoor potluck of sorts, at which she cooks the bird and guests all bring their favorite sides. You’ll love these indulgent recipes, including broccoli casserole, corn pudding, ambrosia and mac ‘n’ cheese.
-- L.A. Times Food editor Russ Parsons also puts an outdoor spin on the turkey this year: He’s grilling it, while still using the tried-and-true ‘Judy Bird’ method that has been so wildly popular with readers.
-- But maybe you want nothing to do with the kitchen. We’ve got that covered too: Check out our list of restaurants that will be serving Thanksgiving dinner, as well as those that are offering takeout. (Take a piece of advice from us: Don’t risk life, limb and homestead frying a turkey this year. Just buy one.)
-- Go to LATimes.com/Thanksgiving to check out dozens of recipes from the L.A. Times Test Kitchen.
-- If you want to eat with your eyes, check out 97 images of our favorite holiday dishes. But don’t blame me if you get hungry.
-- So, what to pour? We’ve got dozens or recommendations from L.A. Times restaurant critic S. Irene Virbila, including this 2008 Penner-Ash Pino Noir ‘Dussin Vineyard.’ Says Virbila: ‘...the Thanksgiving turkey would love a Pinot like this.’
-- Oh, and we have video, above: Russ shows you how to carve the holiday turkey with ease.
-- Finally, show us your turkeys! Please share the pictures of your gloriously golden birds, your tablescape, your family portraits, your favorite side dishes and more, either from year’s past or upcoming. Click here to upload your images.
-- Rene Lynch
Twitter / renelynch
