Cider-Glazed Turkey with Lager Gravy
Lots of people brine their turkeys. Not Michael Symon, who thinks brining makes the bird a little rubbery. In this turkey recipe, he salts his bird well and refrigerates it overnight to season it. Before roasting, he covers the breast and legs with cheesecloth that's been soaked in a cider-infused butter. For his beer-spiked gravy, Symon recommends the German-style Dortmunder Gold, made by Great Lakes Brewing Company, from his home state of Ohio. Slideshow: More Holiday Turkey Recipes Plus: Ultimate Thanksgiving Guide
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Pinot Noir has become famous as the go-to Thanksgiving wine, and with good reason: Its balance of medium-bodied fruit and bright acidity makes it easy to pair with the many different dishes on the holiday table.