The key to a good roast turkey is to treat it like a big roast chicken. AdvertisementCompound butter to stuff under turkey skin, which self-bastes the meat as it cooks. So in keeping with the Zuni inspiration, I’m making a bread salad this year. In go slabs of moist, sticky sourdough (no need to dry it out or wait for stale bread) that roast in the fat until deep golden brown and shatteringly crunchy. It has the flavors of stuffing you want but in a form that stands on its own against the simple, classic turkey.

Source: Los Angeles Times November 12, 2020 18:00 UTC