Ah, the turkey. There it sits, prominently on the Thanksgiving table, so proud and golden, and so . . . dry. Why is this always the case? Well, I had an entire, very long article written and ready to go, when my internet connection went down (although to be fair, this was the first time it ever happened), and I was too defeated to write it all again (the truth is, I'm working this Thanksgiving, and so maybe I don't have the warmest fuzzies about it as I typically do) Here's the gist: follow Alton Brown's recipe, but don't bother to buy anything fancy. I am also a big fan of his recipe for cranberry dipping sauce, and have seen it eaten as soup around my Thanksgiving table. Besides, it looks so nice in the turkey-shaped sauce boat pictured above. Shame it only gets to be used once a year. . .
