A new take on the Thanksgiving turkey

11/13/2012 | New York Times (tiered subscription model), The

Forget about slow cooking or deep frying the Thanksgiving turkey this year and try chef Jacques Pépin's recipe for a steamed-and-roasted bird that imparts savory flavors without losing moisture. First, steam in a large pot until cooked through, then, after basting with a glaze, roast to give the meat a golden, crisp surface.

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New York Times (tiered subscription model), The

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