Pairing: Versatile Pinot Noir: 2009 Castle Rock Sonoma County.
This salad epitomizes fall flavors, with its chunks of butternut squash, pumpkin seeds, pecans and greens. The easiest way to peel the butternut squash is with a sturdy U-peeler (named for its wide, U-shaped handle), which is available at most supermarkets.
Pairing: Full-bodied Pinot Noir: 2010 Sanford La Rinconada Vineyard.
After rubbing this turkey with a bold and delicious mix of chile powder, cumin, sugar and herbs, Texas chef Tim Love blankets it with slices of salty, fatty pancetta, resulting in a supermoist and savory bird.
Pairing: Russian River Valley Pinot Noir: 2010 J Vineyards or 2010 Freeman.
Bi-Rite owner Sam Mogannam, who always uses a heritage-breed turkey, cooks the white and dark meats separately to prevent the breast from drying out before the tougher leg meat is fully cooked. The method is also successful with conventional birds, plus it cuts the turkey cooking time by two-thirds. Because of this turkey’s large size, salting at least 8 hours before cooking allows the seasoning to fully penetrate.