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Los Angeles Times

Let's talk turkey

Read all about The Times test kitchen's turkey smackdown -- and how it resulted in a blue ribbon-winning classic recipe. But there's more too, including soy-brined turkey and a Meyer lemon turkey. And if you're running late? Try the Hurry-Up Turkey.

  • Video: How to carve a turkey

    Video: How to carve a turkey

  • Quinn Hatfield's smoked, brined turkey

    Quinn Hatfield's smoked, brined turkey

    Quinn Hatfield uses a Weber Smokey Mountain Cooker. Brine the turkey for 36 hours, then air-dry it for at least an hour before smoking. Half fill the charcoal basket with briquettes. Add one handful of applewood chips and mix it in with the charcoal (turkey takes on smoky flavors well, so you don't...

  • Quinn Hatfield's turkey brine

    Quinn Hatfield's turkey brine

    We were curious about what kind of brine Quinn Hatfield uses for his smoked turkey. This is what he told us: Turkey brine Adapted from Quinn and Karen Hatfield. 9 quarts water 1 1/2 cups light brown sugar 1 1/2 cups kosher salt 12 cloves garlic, lightly crushed 2 tablespoons black peppercorns 1...

  • Dry-brined turkey recipe

    Dry-brined turkey recipe

    Inspired by the famous roast chicken by chef Judy Rodgers of San Francisco's Zuni Café, it's simple as can be: Salt it, bag it and forget it.

  • Recipe: Barbecued turkey

    Recipe: Barbecued turkey

      Barbecued turkey Total time: 3 1/2 hours, plus 3 days brining time Servings: 14 to 16 Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, we want photographic evidence: Click here to upload pictures of the finished dish. 1 (15- to 16-pound)...

  • Your questions answered about the 'Judy Bird'

    Your questions answered about the 'Judy Bird'

    The dry-brining technique for preparing roast chicken named for chef Judy Rogers of San Francisco's Zuni Café in San Francisco can turn your Thanksgiving meal into something special.

  • Food editor Russ Parsons on the turkey everyone loves

    Food editor Russ Parsons on the turkey everyone loves

    The dry-brined turkey technique inspired by chef Judy Rodgers is a huge hit with Times readers.

  • Recipe: Dry-brined turkey (a.k.a. the 'Judy Bird')

    Recipe: Dry-brined turkey (a.k.a. the 'Judy Bird')

    Total time: 2 hours, 50 minutes Servings: 11 to 15 Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition....

  • Recipe: Turducken

    Recipe: Turducken

      Turducken Total time: 2 to 4 hours, plus 6 to 7 hours roasting time (timing will vary depending on how quickly the birds are boned) Servings: 25 to 30 Note: This recipe requires a large roasting pan with a rack. Make sure the turkey does not come with a pop-up thermometer (the thermometer would...

  • A more flavorful dry-brined turkey

    A more flavorful dry-brined turkey

      Thanksgiving is a holiday built on tradition. And, much to my surprise, I seem to have found a new one of my own -- writing about dry-brined turkey. After more than 20 years of Thanksgiving stories, I didn't think there was much left that could be said about turkey. But three years ago I wrote...

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