An expert’s tip for a perfect Thanksgiving turkey.

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Roasting Turkey

a chef’s advice

Chef Mark Sullivan of San Francisco’s Spruce shares his secret for a juicy bird: He wraps it in parchment paper, then foil; roasts it at a low temperature until it’s nearly cooked; then removes the foil and parchment and browns it in a hot oven until the skin is crisp.

Plus: 7 More Tips for a Perfect Turkey


Roasted Turkey with Tangerine Glaze


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Polenta Gratin with Spinach and Wild Mushrooms
Credit: © Tina Rupp


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