"We never had turkey on Thanksgiving," says Joanne Chang, "only duck. I love turkey with sage and butter, but I crave the flavors I grew up with." Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.Plus: F&W's Ultimate Thanksgiving Guide More Thanksgiving Turkeys
California's Monterey region is an up-and-coming area for Pinot Noir, thanks to its cool, ocean-influenced climate, which gives the wines great acidity and generous fruit intensity. That balance makes them go especially well with the different flavors of the Thanksgiving feast—especially turkey.