COOK’S TIP / Holiday Tip

Roasting a turkey, breast side down, on a V-shaped rack until halfway done, then turning it over for the remaining cooking time, makes the bird juicier, particularly the breast meat. This works best with a smaller turkey; it is inconvenient and possibly dangerous to handle a big, heavy bird when it’s hot.

Cook’s Tip

Beyond the basic butter and hot milk mashed potatoes, there are many options. You can add a handful of freshly grated Parmesan cheese to add a slightly nutty flavor. You can use olive oil in place of the butter and cream and have a rich-tasting but no-cholesterol side. You can even add some freshly grated horseradish root for potatoes with bite.