Herb-Butter Roasted Turkey with Pinot Noir Gravy

To brine the turkey you need space for a 5-gallon pot in your refrigerator. If you have neither the room nor the pot, you can cook the brine in a smaller pan and proceed with one of our alternative brining methods.

For the brine:

• 2-1/2 gallons water
• 2-1/2 cups kosher salt
• 1 cup maple syrup
• 24 bay leaves
• 24 cloves garlic, peeled
• 1/3 cup whole black peppercorns
• 2 small bunches fresh flat-leaf parsley (about 4 oz.)
• 1 small bunch fresh sage (about 1 oz.)
• 6 medium sprigs fresh rosemary
• Zest and juice of 4 large lemons (remove the zest in long strips with a vegetable peeler)

For the turkey:

• 14- to 16-lb. natural turkey (preferably fresh)
• 1 recipe Three-Herb Butter, softened
• 2 Tbs. kosher salt
• 2 Tbs. freshly ground black pepper
• 2 oz. (4 Tbs.) unsalted butter, melted

For the gravy:

• 2-1/2 oz. (5 Tbs.) unsalted butter
• 2-1/2 oz. (1/2 cup) all-purpose flour
• 4 cups Three-Herb Turkey Broth or low-salt chicken broth
• 1-1/2 cups Pinot Noir
• Kosher salt
• Freshly ground black pepper

Two days ahead, prepare the brine:

Put all of the brine ingredients in a 5-gallon stockpot with a lid. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer for 5 minutes. Remove from the heat, cool to room temperature, cover the pot, and refrigerate the brine until cold, preferably overnight.

One day ahead: brine the turkey:

If already loose, trim the tail from the turkey. Otherwise, leave it attached. Remove and discard the giblets. Keep the neck and tail in the refrigerator. Rinse the turkey and put it in the pot with the brine. Refrigerate for 8 to 24 hours before roasting the turkey.

Prepare and roast the turkey:

Position a rack in the bottom of the oven and heat the oven to 350°F. Remove the turkey from the brine and discard the brine. Rinse the turkey well, pat it dry, and set it in a large flameproof roasting pan. Gently slide your hand between the breast meat and skin to separate the skin so you can apply the herb butter. Slice the herb butter into 1/4-inch-thick rounds and distribute them evenly between the skin and breast meat, completely covering the breast. Maneuver a few pieces between the skin and legs, too. Next, with your hands on the outside of the turkey, massage the butter under the skin to distribute it evenly and break up the round pieces so the turkey won’t look polka-dotted when it’s done.

Sprinkle 1 Tbs. of the salt and 1 Tbs. of the pepper in the cavity of the turkey. Tie the legs together. Fold the wings back and tuck the tips under the neck area. Flip the turkey onto its breast, pat the back dry, and brush with some of the melted butter. Sprinkle with some of the remaining salt and pepper. Flip the turkey over, pat dry again, brush all over with the remaining butter, and sprinkle with the remaining salt and pepper. Put the reserved neck and tail in the pan with the turkey. Cover the pan very tightly with foil and put in the oven, legs pointing to the back of the oven, if possible (the legs can handle the higher heat in the back better than the breast can). Roast undisturbed for 2 hours and then uncover carefully (watch out for escaping steam). Continue to roast, basting every 15 minutes with the drippings that have collected in the pan, until an instant-read thermometer inserted in the thickest part of both thighs reads 170° to 175°F and the juices run clear when the thermometer is removed, 45 minutes to 1 hour more for a 15-lb. turkey.

Remove the turkey from the oven. With a wad of paper towels in each hand, move the turkey to a serving platter, cover with foil to keep warm, and set aside. Discard the neck and tail; reserve the drippings in the roasting pan. Let the turkey rest for 30 minutes while you make the gravy and heat the side dishes

Make the gravy:

Melt the butter in a small saucepan over medium-high heat until foaming. Add the flour and quickly whisk it into the butter until it’s completely incorporated. Cook, whisking constantly, until the roux smells toasty and darkens slightly to a light caramel color (see image below), about 2 minutes. Watch carefully, as you don’t want it to get too dark. Remove from the heat and set aside.

Pour the reserved turkey drippings into a clear, heatproof container, preferably a fat separator cup. (Don’t rinse the roasting pan.) Let sit until the fat rises to the top, and then pour out 1 cup of the juices (or remove and discard the fat with a ladle and measure 1 cup of the juices). Combine the juices with the turkey or chicken broth.

Set the roasting pan on top of the stove over two burners on medium heat. Add the Pinot Noir and simmer, scraping the pan with a wooden spoon to release any stuck-on bits, until the wine has reduced by half, about 5 minutes. Add the broth mixture and simmer to meld the flavors, about 5 minutes. Whisk in the roux a little at a time until you have reached your desired thickness (you may not want to use it all). Adjust the seasoning with salt and pepper to taste. Strain through a fine sieve and transfer to a serving vessel.

Roasted Red Bell Pepper Soup with Star Anise

I like to serve this soup with a drizzle of extra-virgin olive oil and a splash of really flavorful vinegar on each serving. It’s also delicious served cold, and it can be garnished with a few cooked shrimp, a mound of crabmeat, or a bit of goat cheese.

• 1/4 cup olive oil
• 4 large onions (about 24 oz. total), chopped
• 4 cloves garlic, chopped
• 1 cubic inch fresh ginger (about 1/2 oz.), peeled and chopped
• 2 medium carrots, peeled and chopped (about 4 oz. chopped)
• 2 qt. homemade or low-salt chicken broth
• 7 red bell peppers, roasted, peeled, and seeded; juices reserved
• 2 pods (or 1-1/2 tsp. broken pieces) star anise
• 1 tsp. kosher salt; more to taste
• 1/2 tsp. freshly ground black pepper; more to taste
• Pinch cayenne
• 12 leaves fresh basil
• Extra-virgin olive oil and sherry vinegar (optional)

Heat the 1/4 cup olive oil in a 6-qt. soup pot over medium heat. Add the onions, garlic, ginger, and carrots and sauté until very soft but not browned, 20 to 25 minutes.

Add the broth and turn the heat to high. Add the roasted peppers and any reserved juices, as well as the star anise, salt, pepper, and cayenne. As soon as the mixture comes to a boil, reduce the heat and simmer uncovered for 30 minutes. Stir occasionally.

Purée the soup 2 cups at a time in a blender, with all the basil leaves going in the blender along with the first 2 cups of soup. Purée each batch of soup in the blender for at least 1 min. (Vent the lid and hold a folded dishtowel over the lid to prevent leaks.) Combine all the puréed soup in one container, taste, and add more salt and pepper to bring all the flavors into balance. (For a thinner soup, strain through a wide-mesh sieve.) Serve with a drizzle of extra-virgin olive oil and a splash of sherry vinegar.

Roasted Red Bell Pepper Soup with Star Anise

I like to serve this soup with a drizzle of extra-virgin olive oil and a splash of really flavorful vinegar on each serving. It’s also delicious served cold, and it can be garnished with a few cooked shrimp, a mound of crabmeat, or a bit of goat cheese.

• 1/4 cup olive oil
• 4 large onions (about 24 oz. total), chopped
• 4 cloves garlic, chopped
• 1 cubic inch fresh ginger (about 1/2 oz.), peeled and chopped
• 2 medium carrots, peeled and chopped (about 4 oz. chopped)
• 2 qt. homemade or low-salt chicken broth
• 7 red bell peppers, roasted, peeled, and seeded; juices reserved
• 2 pods (or 1-1/2 tsp. broken pieces) star anise
• 1 tsp. kosher salt; more to taste
• 1/2 tsp. freshly ground black pepper; more to taste
• Pinch cayenne
• 12 leaves fresh basil
• Extra-virgin olive oil and sherry vinegar (optional)

Heat the 1/4 cup olive oil in a 6-qt. soup pot over medium heat. Add the onions, garlic, ginger, and carrots and sauté until very soft but not browned, 20 to 25 minutes.

Add the broth and turn the heat to high. Add the roasted peppers and any reserved juices, as well as the star anise, salt, pepper, and cayenne. As soon as the mixture comes to a boil, reduce the heat and simmer uncovered for 30 minutes. Stir occasionally.

Purée the soup 2 cups at a time in a blender, with all the basil leaves going in the blender along with the first 2 cups of soup. Purée each batch of soup in the blender for at least 1 min. (Vent the lid and hold a folded dishtowel over the lid to prevent leaks.) Combine all the puréed soup in one container, taste, and add more salt and pepper to bring all the flavors into balance. (For a thinner soup, strain through a wide-mesh sieve.) Serve with a drizzle of extra-virgin olive oil and a splash of sherry vinegar.

Thai Lemongrass Peanut Roast Chicken

For the marinade:

• 5 large cloves garlic, peeled 
• Kosher salt
• 1/2 cup coconut milk, well stirred
• 1/4 cup fresh lime juice (from about 3 small limes)
• 1/4 cup fish sauce
• 1/4 cup sliced and finely chopped fresh lemongrass (1 to 2 stalks, tough outer leaves removed)
• 1/4 cup roughly chopped fresh cilantro
• 3 Tbs. packed light brown sugar
• 3 Tbs. creamy peanut butter

For the chicken:

• 2 bone-in, skin-on chicken breast halves
• 4 bone-in, skin-on chicken thighs
• Scant tsp. kosher salt
• 8 to 12 cloves garlic, peeled, or 4 to 5 shallots, peeled and cut in half (or a mix)
• 2 Tbs. finely chopped peanuts
• Fresh cilantro, sprigs or chopped leaves

Make the marinade:

Crush the garlic cloves, and sprinkle with a little salt. Mince the garlic finely into a paste; you should have 1-1/2 to 2 Tbs. Set aside. In a small bowl, combine the coconut milk, lime juice, fish sauce, lemongrass, chopped cilantro, brown sugar, and peanut butter. Whisk until thoroughly combined. 

Marinate the chicken:

Wash and dry the chicken pieces thoroughly. Press down on the chicken breasts with the palm of your hand to flatten slightly (allowing rib cartilage to pop away or break in half). With a sharp knife, poke three or four slits in both sides of each piece of chicken to help the marinade penetrate.

 Put the chicken in a large nonreactive bowl and toss with the kosher salt. Add the garlic paste to the chicken and coat the pieces. Add the marinade to the chicken and toss to coat (I like to mix with my hands to distribute evenly). Add the whole garlic cloves or shallots and toss to combine. Wrap the bowl well with plastic and refrigerate for at least 6 hours and up to 24 hours.

Roast the chicken:

Take the chicken out of the refrigerator and pour the chicken and marinade (scraping the bowl) into one 10x15-inch or two 7x11-inch Pyrex baking dishes. Adjust the chicken so it’s skin side up and the pieces are evenly spaced.  Let the chicken sit for at least 20 minutes or up to an hour to warm up a bit so it will cook more evenly. Meanwhile, heat the oven to 400°F.

Put the chicken in the oven to roast. As it cooks, the marinade will bubble and begin to reduce. After 30 minutes, baste occasionally with the pan juices to help brown the skin and keep the chicken moist. The chicken is done when it turns deep brown and the pan juices have reduced (the sides of the pan will be very dark brown and look almost burned, and a paring knife will slide easily into a thigh), about 1 hour. The pan juices may separate, meaning the fat will be will be floating on top of the juices, which will be very thick.

Make the pan sauce:

Tip:

 Make the pan sauce while the pan is still hot; if you get delayed, use hot water to make the sauce, or put the pan back in the oven briefly to warm it.

Transfer the chicken pieces to a cutting board and tent with foil. Transfer the whole garlic cloves or shallots to a small bowl and reserve.Hold one end of the pan with a potholder and gently tilt the pan to let the juices run into one corner. With a large, shallow spoon, spoon off as much fat as possible but leave any savory juices and pan drippings behind (they may look clumpy). Add 2 Tbs. water to the pan (or 1 Tbs. to each of the two pans) and use a wooden spoon to scrape off enough of the baked-on pan drippings from the sides and bottom of the pan to form a slightly thickened, deeply colored, rich-looking sauce (you won’t need to scrape the whole pan). Taste the sauce—if it’s too intense, add a little more water; if it isn’t flavorful enough, keep scraping and stirring.

Cut each chicken breast in half by centering a large chef’s knife over it and then pushing down and slicing at the same time (the knife will cut right through the cartilage). Serve a thigh and half of a breast, with a few spoonfuls of sauce over all and a portion of the garlic cloves or shallots, to each diner. Garnish with the chopped peanuts and cilantro.

Honey-Cumin Roasted Chicken with Apricots & Olives

For the chicken:

• 2 bone-in, skin-on chicken breast halves
• 4 bone-in, skin-on chicken thighs
• Kosher salt
• 5 large cloves garlic, peeled

For the marinade:

• 1 Tbs. plus 1 tsp. ground cumin
• 1-1/2 tsp. paprika
• 1/3 cup sherry vinegar
• 1/3 cup fresh orange juice 
• 1/4 cup honey
• 3 Tbs. olive oil

Extras:

• 4 oz. dried apricots (about 16)
• 24 green and black assorted olives, whole or pitted

Marinate the chicken pieces for 6 to 24 hours.

Wash and dry the chicken pieces thoroughly. Press down on the chicken breasts with the palm of your hand to flatten slightly (allowing rib cartilage to pop away or break in half). With a sharp knife, poke three or four slits in both sides of each piece of chicken to help the marinade penetrate. Put the chicken in a large nonreactive bowl. Toss with 1-1/2 tsp. of kosher salt . Crush the garlic cloves, sprinkle with a little salt, and mince finely into a paste; you should have 1-1/2 to 2 Tbs. Add to the chicken and coat the pieces roughly with the garlic paste.

Combine all the marinade ­ingredients (but not the extras) in a small bowl and whisk until thoroughly combined. Scrape into the bowl of chicken and toss to coat (I like to mix with my hands to distribute evenly). Toss in the extras and then press on the chicken to be sure the marinade has coated and surrounded all the pieces. Wrap the bowl well with plastic and ­refrigerate for at least 6 hours and up to 24 hours.

Up to an hour ahead, remove the chicken from the refrigerator to take off the chill.

Take the chicken out of the refrigerator and pour the chicken and marinade (scraping the bowl) into one 10x15-inch or two 7x11-inch Pyrex ­baking dishes. Adjust the chicken so it’s skin side up and the pieces are evenly spaced. Tuck the extras under and around the chicken pieces. Sprinkle each piece of chicken with a pinch of salt. Let the chicken sit for at least 20 min. or up to an hour to warm up a bit so it will cook more evenly. Meanwhile, heat the oven to 400°F. 

Roast the chicken for an hour, basting two or three times.

Put the chicken in the oven to roast. As it cooks, the marinade will ­bubble and begin to reduce. After 30 min., baste occasionally with the pan juices to help brown the skin and keep the chicken moist. The chicken is done when it turns deep brown and the pan juices have reduced (the sides of the pan will be very dark brown and look almost burned, and a paring knife will slide easily into a thigh), about 1 hour. The pan juices may ­separate, meaning the fat will be floating on top of the juices, which will be very thick.

Make a sauce from the ­flavorful pan drippings.

Tip:

Make the pan sauce while the pan is still hot; if you get delayed, use hot water to make the sauce, or put the pan back in the oven briefly to warm it.

 Transfer the chicken pieces to a cutting board and tent with foil. Discard any herbs such as rosemary sprigs but transfer all the other extras to a small bowl and reserve.

Hold one end of the pan with a pot­holder and gently tilt the pan to let the juices run into one corner. With a large, shallow spoon, spoon off as much fat as possible but leave any savory juices and pan drippings behind (they may look clumpy). Add 2 Tbs. water to the pan (or 1 Tbs. to each of the two pans) and use a wooden spoon to scrape off enough of the baked-on pan drippings from the sides and bottom of the pan to form a slightly ­thickened, deeply colored, rich-looking sauce (you won’t need to scrape the whole pan). Taste the sauce—if it’s too intense, add a little more water; if it isn’t flavorful enough, keep scraping and stirring.

Serve one thigh and half of a breast, drizzled with pan sauce, over potatoes, rice, or pasta.

Cut each chicken breast in half by centering a large chef’s knife over it and then pushing down and slicing at the same time (the knife will cut right through the cartilage). Serve a thigh and half of a breast, with a few spoonfuls of sauce over all and a portion of the extras, to each diner. Add the optional garnish if you like.

Chicken Coconut Soup (Tome Kha Gai)

This soup is a treasure: a quintessentially Thai dish that you can make at home simply, quickly, and with great success.

• 2 stalks fresh lemongrass
• 2 Tbs. fresh lime juice
• 2 Tbs. fish sauce (nam pla)
• 2 scallions (white and green parts), trimmed and very thinly sliced crosswise
• 6 fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters
• 10 to 12 thin slices galangal, fresh, frozen, or dried (or 10 to 12 thin slices fresh unpeeled ginger)
• 8 to 10 fresh hot red and green Thai chiles, stemmed and lightly pressed with the side of a knife (or 3 or 4  serranos, thinly sliced) for garnish (optional)
• 2 Tbs. coarsely chopped fresh  cilantro
• 1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips
• 1/4 lb. white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup
• 14-oz. can unsweetened coconut milk (shake the can before opening it)
• 14-oz. can low-salt chicken broth or 1-3/4 cups water

Trim away and discard the root end and the top 3  inches of each stalk of lemongrass, along with any brittle leaves. Pound each stalk lightly with the spine of a cleaver or an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside.

In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves. Set the bowl by the stove, along with small dishes containing the galangal, lemongrass, and remaining lime leaves; the chiles (if using), the chopped cilantro; and the sliced chicken and mushrooms.

In a medium saucepan, commbine the coconut milk and broth. Bring to a gentle boil over medium-high heat. Stir in the galangal, lemongrass, and lime leaves. Add the chicken and mushrooms. Return to a gentle boil, reduce the heat, and simmer for 10 minutes to infuse the flavors and cook the chicken.

Remove the pan from the heat, pour the hot soup over the seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot. Pass around the chiles for those who want them.

Chicken Coconut Soup (Tome Kha Gai)

This soup is a treasure: a quintessentially Thai dish that you can make at home simply, quickly, and with great success.

• 2 stalks fresh lemongrass
• 2 Tbs. fresh lime juice
• 2 Tbs. fish sauce (nam pla)
• 2 scallions (white and green parts), trimmed and very thinly sliced crosswise
• 6 fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters
• 10 to 12 thin slices galangal, fresh, frozen, or dried (or 10 to 12 thin slices fresh unpeeled ginger)
• 8 to 10 fresh hot red and green Thai chiles, stemmed and lightly pressed with the side of a knife (or 3 or 4  serranos, thinly sliced) for garnish (optional)
• 2 Tbs. coarsely chopped fresh  cilantro
• 1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips
• 1/4 lb. white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup
• 14-oz. can unsweetened coconut milk (shake the can before opening it)
• 14-oz. can low-salt chicken broth or 1-3/4 cups water

Trim away and discard the root end and the top 3  inches of each stalk of lemongrass, along with any brittle leaves. Pound each stalk lightly with the spine of a cleaver or an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside.

In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves. Set the bowl by the stove, along with small dishes containing the galangal, lemongrass, and remaining lime leaves; the chiles (if using), the chopped cilantro; and the sliced chicken and mushrooms.

In a medium saucepan, commbine the coconut milk and broth. Bring to a gentle boil over medium-high heat. Stir in the galangal, lemongrass, and lime leaves. Add the chicken and mushrooms. Return to a gentle boil, reduce the heat, and simmer for 10 minutes to infuse the flavors and cook the chicken.

Remove the pan from the heat, pour the hot soup over the seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot. Pass around the chiles for those who want them.

Thai Lemongrass Peanut Roast Chicken

For the marinade:

• 5 large cloves garlic, peeled 
• Kosher salt
• 1/2 cup coconut milk, well stirred
• 1/4 cup fresh lime juice (from about 3 small limes)
• 1/4 cup fish sauce
• 1/4 cup sliced and finely chopped fresh lemongrass (1 to 2 stalks, tough outer leaves removed)
• 1/4 cup roughly chopped fresh cilantro
• 3 Tbs. packed light brown sugar
• 3 Tbs. creamy peanut butter

For the chicken:

• 2 bone-in, skin-on chicken breast halves
• 4 bone-in, skin-on chicken thighs
• Scant tsp. kosher salt
• 8 to 12 cloves garlic, peeled, or 4 to 5 shallots, peeled and cut in half (or a mix)
• 2 Tbs. finely chopped peanuts
• Fresh cilantro, sprigs or chopped leaves

Make the marinade:

Crush the garlic cloves, and sprinkle with a little salt. Mince the garlic finely into a paste; you should have 1-1/2 to 2 Tbs. Set aside. In a small bowl, combine the coconut milk, lime juice, fish sauce, lemongrass, chopped cilantro, brown sugar, and peanut butter. Whisk until thoroughly combined. 

Marinate the chicken:

Wash and dry the chicken pieces thoroughly. Press down on the chicken breasts with the palm of your hand to flatten slightly (allowing rib cartilage to pop away or break in half). With a sharp knife, poke three or four slits in both sides of each piece of chicken to help the marinade penetrate.

 Put the chicken in a large nonreactive bowl and toss with the kosher salt. Add the garlic paste to the chicken and coat the pieces. Add the marinade to the chicken and toss to coat (I like to mix with my hands to distribute evenly). Add the whole garlic cloves or shallots and toss to combine. Wrap the bowl well with plastic and refrigerate for at least 6 hours and up to 24 hours.

Roast the chicken:

Take the chicken out of the refrigerator and pour the chicken and marinade (scraping the bowl) into one 10x15-inch or two 7x11-inch Pyrex baking dishes. Adjust the chicken so it’s skin side up and the pieces are evenly spaced.  Let the chicken sit for at least 20 minutes or up to an hour to warm up a bit so it will cook more evenly. Meanwhile, heat the oven to 400°F.

Put the chicken in the oven to roast. As it cooks, the marinade will bubble and begin to reduce. After 30 minutes, baste occasionally with the pan juices to help brown the skin and keep the chicken moist. The chicken is done when it turns deep brown and the pan juices have reduced (the sides of the pan will be very dark brown and look almost burned, and a paring knife will slide easily into a thigh), about 1 hour. The pan juices may separate, meaning the fat will be will be floating on top of the juices, which will be very thick.

Make the pan sauce:

Tip:

 Make the pan sauce while the pan is still hot; if you get delayed, use hot water to make the sauce, or put the pan back in the oven briefly to warm it.

Transfer the chicken pieces to a cutting board and tent with foil. Transfer the whole garlic cloves or shallots to a small bowl and reserve.Hold one end of the pan with a potholder and gently tilt the pan to let the juices run into one corner. With a large, shallow spoon, spoon off as much fat as possible but leave any savory juices and pan drippings behind (they may look clumpy). Add 2 Tbs. water to the pan (or 1 Tbs. to each of the two pans) and use a wooden spoon to scrape off enough of the baked-on pan drippings from the sides and bottom of the pan to form a slightly thickened, deeply colored, rich-looking sauce (you won’t need to scrape the whole pan). Taste the sauce—if it’s too intense, add a little more water; if it isn’t flavorful enough, keep scraping and stirring.

Cut each chicken breast in half by centering a large chef’s knife over it and then pushing down and slicing at the same time (the knife will cut right through the cartilage). Serve a thigh and half of a breast, with a few spoonfuls of sauce over all and a portion of the garlic cloves or shallots, to each diner. Garnish with the chopped peanuts and cilantro.

Chicken Coconut Soup (Tome Kha Gai)

This soup is a treasure: a quintessentially Thai dish that you can make at home simply, quickly, and with great success.

• 2 stalks fresh lemongrass
• 2 Tbs. fresh lime juice
• 2 Tbs. fish sauce (nam pla)
• 2 scallions (white and green parts), trimmed and very thinly sliced crosswise
• 6 fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters
• 10 to 12 thin slices galangal, fresh, frozen, or dried (or 10 to 12 thin slices fresh unpeeled ginger)
• 8 to 10 fresh hot red and green Thai chiles, stemmed and lightly pressed with the side of a knife (or 3 or 4  serranos, thinly sliced) for garnish (optional)
• 2 Tbs. coarsely chopped fresh  cilantro
• 1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips
• 1/4 lb. white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup
• 14-oz. can unsweetened coconut milk (shake the can before opening it)
• 14-oz. can low-salt chicken broth or 1-3/4 cups water

Trim away and discard the root end and the top 3  inches of each stalk of lemongrass, along with any brittle leaves. Pound each stalk lightly with the spine of a cleaver or an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside.

In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves. Set the bowl by the stove, along with small dishes containing the galangal, lemongrass, and remaining lime leaves; the chiles (if using), the chopped cilantro; and the sliced chicken and mushrooms.

In a medium saucepan, commbine the coconut milk and broth. Bring to a gentle boil over medium-high heat. Stir in the galangal, lemongrass, and lime leaves. Add the chicken and mushrooms. Return to a gentle boil, reduce the heat, and simmer for 10 minutes to infuse the flavors and cook the chicken.

Remove the pan from the heat, pour the hot soup over the seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot. Pass around the chiles for those who want them.

Herb-Butter Roasted Turkey with Pinot Noir Gravy

To brine the turkey you need space for a 5-gallon pot in your refrigerator. If you have neither the room nor the pot, you can cook the brine in a smaller pan and proceed with one of our alternative brining methods.

For the brine:

• 2-1/2 gallons water
• 2-1/2 cups kosher salt
• 1 cup maple syrup
• 24 bay leaves
• 24 cloves garlic, peeled
• 1/3 cup whole black peppercorns
• 2 small bunches fresh flat-leaf parsley (about 4 oz.)
• 1 small bunch fresh sage (about 1 oz.)
• 6 medium sprigs fresh rosemary
• Zest and juice of 4 large lemons (remove the zest in long strips with a vegetable peeler)

For the turkey:

• 14- to 16-lb. natural turkey (preferably fresh)
• 1 recipe Three-Herb Butter, softened
• 2 Tbs. kosher salt
• 2 Tbs. freshly ground black pepper
• 2 oz. (4 Tbs.) unsalted butter, melted

For the gravy:

• 2-1/2 oz. (5 Tbs.) unsalted butter
• 2-1/2 oz. (1/2 cup) all-purpose flour
• 4 cups Three-Herb Turkey Broth or low-salt chicken broth
• 1-1/2 cups Pinot Noir
• Kosher salt
• Freshly ground black pepper

Two days ahead, prepare the brine:

Put all of the brine ingredients in a 5-gallon stockpot with a lid. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer for 5 minutes. Remove from the heat, cool to room temperature, cover the pot, and refrigerate the brine until cold, preferably overnight.

One day ahead: brine the turkey:

If already loose, trim the tail from the turkey. Otherwise, leave it attached. Remove and discard the giblets. Keep the neck and tail in the refrigerator. Rinse the turkey and put it in the pot with the brine. Refrigerate for 8 to 24 hours before roasting the turkey.

Prepare and roast the turkey:

Position a rack in the bottom of the oven and heat the oven to 350°F. Remove the turkey from the brine and discard the brine. Rinse the turkey well, pat it dry, and set it in a large flameproof roasting pan. Gently slide your hand between the breast meat and skin to separate the skin so you can apply the herb butter. Slice the herb butter into 1/4-inch-thick rounds and distribute them evenly between the skin and breast meat, completely covering the breast. Maneuver a few pieces between the skin and legs, too. Next, with your hands on the outside of the turkey, massage the butter under the skin to distribute it evenly and break up the round pieces so the turkey won’t look polka-dotted when it’s done.

Sprinkle 1 Tbs. of the salt and 1 Tbs. of the pepper in the cavity of the turkey. Tie the legs together. Fold the wings back and tuck the tips under the neck area. Flip the turkey onto its breast, pat the back dry, and brush with some of the melted butter. Sprinkle with some of the remaining salt and pepper. Flip the turkey over, pat dry again, brush all over with the remaining butter, and sprinkle with the remaining salt and pepper. Put the reserved neck and tail in the pan with the turkey. Cover the pan very tightly with foil and put in the oven, legs pointing to the back of the oven, if possible (the legs can handle the higher heat in the back better than the breast can). Roast undisturbed for 2 hours and then uncover carefully (watch out for escaping steam). Continue to roast, basting every 15 minutes with the drippings that have collected in the pan, until an instant-read thermometer inserted in the thickest part of both thighs reads 170° to 175°F and the juices run clear when the thermometer is removed, 45 minutes to 1 hour more for a 15-lb. turkey.

Remove the turkey from the oven. With a wad of paper towels in each hand, move the turkey to a serving platter, cover with foil to keep warm, and set aside. Discard the neck and tail; reserve the drippings in the roasting pan. Let the turkey rest for 30 minutes while you make the gravy and heat the side dishes

Make the gravy:

Melt the butter in a small saucepan over medium-high heat until foaming. Add the flour and quickly whisk it into the butter until it’s completely incorporated. Cook, whisking constantly, until the roux smells toasty and darkens slightly to a light caramel color (see image below), about 2 minutes. Watch carefully, as you don’t want it to get too dark. Remove from the heat and set aside.

Pour the reserved turkey drippings into a clear, heatproof container, preferably a fat separator cup. (Don’t rinse the roasting pan.) Let sit until the fat rises to the top, and then pour out 1 cup of the juices (or remove and discard the fat with a ladle and measure 1 cup of the juices). Combine the juices with the turkey or chicken broth.

Set the roasting pan on top of the stove over two burners on medium heat. Add the Pinot Noir and simmer, scraping the pan with a wooden spoon to release any stuck-on bits, until the wine has reduced by half, about 5 minutes. Add the broth mixture and simmer to meld the flavors, about 5 minutes. Whisk in the roux a little at a time until you have reached your desired thickness (you may not want to use it all). Adjust the seasoning with salt and pepper to taste. Strain through a fine sieve and transfer to a serving vessel.

Fish Stock

Reserve 1/4 cup of this stock for Rouille. The rest goes in the Bouillabaisse.

• 6 lb. assorted very fresh fish carcasses or trimmings from fish such as lingcod, Pacific rockfish, sea bass, flounder, halibut (heads included) or small soup fish (gutted and gilled)     
• 1/4 cup olive oil
• 2 cups dry white wine, such as Sauvignon Blanc or Chablis
• 2 ribs celery, chopped 
• 2 onions, chopped
• 4 carrots, peeled and chopped
• 5 large ripe tomatoes (or one 28-oz. can tomatoes, drained), peeled, seeded, and chopped
• Feathery tops from 1 large bulb fennel (reserve the bulb for the bouillabaisse)
• 1 small bunch fresh flat-leaf parsley
• 1 small bunch fresh thyme
• 3 bay leaves
• 1 gallon water

Clean and rinse the fish carcasses or small fish. Warm the olive oil in a large pot (13 quarts is ideal) over medium heat. Add the fish carcasses and cook them, stirring continuously to expose all the surfaces to the heat, until the fish breaks down to a fragrant mess in the bottom of the pot, about 15 minutes. Add the wine and scrape up any bits of fish sticking to the bottom of the pot. Add the vegetables, herbs, and water and bring to a boil. Reduce to a simmer and skim off and discard the white froth as it rises to the surface. Maintain a gentle simmer for 30 minutes.

Remove the stock from the heat and strain, pushing as much of the solids through as you can. Taste and simmer to reduce and concentrate the flavor a bit.

Honey-Cumin Roasted Chicken with Apricots & Olives

For the chicken:

• 2 bone-in, skin-on chicken breast halves
• 4 bone-in, skin-on chicken thighs
• Kosher salt
• 5 large cloves garlic, peeled

For the marinade:

• 1 Tbs. plus 1 tsp. ground cumin
• 1-1/2 tsp. paprika
• 1/3 cup sherry vinegar
• 1/3 cup fresh orange juice 
• 1/4 cup honey
• 3 Tbs. olive oil

Extras:

• 4 oz. dried apricots (about 16)
• 24 green and black assorted olives, whole or pitted

Marinate the chicken pieces for 6 to 24 hours.

Wash and dry the chicken pieces thoroughly. Press down on the chicken breasts with the palm of your hand to flatten slightly (allowing rib cartilage to pop away or break in half). With a sharp knife, poke three or four slits in both sides of each piece of chicken to help the marinade penetrate. Put the chicken in a large nonreactive bowl. Toss with 1-1/2 tsp. of kosher salt . Crush the garlic cloves, sprinkle with a little salt, and mince finely into a paste; you should have 1-1/2 to 2 Tbs. Add to the chicken and coat the pieces roughly with the garlic paste.

Combine all the marinade ­ingredients (but not the extras) in a small bowl and whisk until thoroughly combined. Scrape into the bowl of chicken and toss to coat (I like to mix with my hands to distribute evenly). Toss in the extras and then press on the chicken to be sure the marinade has coated and surrounded all the pieces. Wrap the bowl well with plastic and ­refrigerate for at least 6 hours and up to 24 hours.

Up to an hour ahead, remove the chicken from the refrigerator to take off the chill.

Take the chicken out of the refrigerator and pour the chicken and marinade (scraping the bowl) into one 10x15-inch or two 7x11-inch Pyrex ­baking dishes. Adjust the chicken so it’s skin side up and the pieces are evenly spaced. Tuck the extras under and around the chicken pieces. Sprinkle each piece of chicken with a pinch of salt. Let the chicken sit for at least 20 min. or up to an hour to warm up a bit so it will cook more evenly. Meanwhile, heat the oven to 400°F. 

Roast the chicken for an hour, basting two or three times.

Put the chicken in the oven to roast. As it cooks, the marinade will ­bubble and begin to reduce. After 30 min., baste occasionally with the pan juices to help brown the skin and keep the chicken moist. The chicken is done when it turns deep brown and the pan juices have reduced (the sides of the pan will be very dark brown and look almost burned, and a paring knife will slide easily into a thigh), about 1 hour. The pan juices may ­separate, meaning the fat will be floating on top of the juices, which will be very thick.

Make a sauce from the ­flavorful pan drippings.

Tip:

Make the pan sauce while the pan is still hot; if you get delayed, use hot water to make the sauce, or put the pan back in the oven briefly to warm it.

 Transfer the chicken pieces to a cutting board and tent with foil. Discard any herbs such as rosemary sprigs but transfer all the other extras to a small bowl and reserve.

Hold one end of the pan with a pot­holder and gently tilt the pan to let the juices run into one corner. With a large, shallow spoon, spoon off as much fat as possible but leave any savory juices and pan drippings behind (they may look clumpy). Add 2 Tbs. water to the pan (or 1 Tbs. to each of the two pans) and use a wooden spoon to scrape off enough of the baked-on pan drippings from the sides and bottom of the pan to form a slightly ­thickened, deeply colored, rich-looking sauce (you won’t need to scrape the whole pan). Taste the sauce—if it’s too intense, add a little more water; if it isn’t flavorful enough, keep scraping and stirring.

Serve one thigh and half of a breast, drizzled with pan sauce, over potatoes, rice, or pasta.

Cut each chicken breast in half by centering a large chef’s knife over it and then pushing down and slicing at the same time (the knife will cut right through the cartilage). Serve a thigh and half of a breast, with a few spoonfuls of sauce over all and a portion of the extras, to each diner. Add the optional garnish if you like.

Roasted Red Bell Pepper Soup with Star Anise

I like to serve this soup with a drizzle of extra-virgin olive oil and a splash of really flavorful vinegar on each serving. It’s also delicious served cold, and it can be garnished with a few cooked shrimp, a mound of crabmeat, or a bit of goat cheese.

• 1/4 cup olive oil
• 4 large onions (about 24 oz. total), chopped
• 4 cloves garlic, chopped
• 1 cubic inch fresh ginger (about 1/2 oz.), peeled and chopped
• 2 medium carrots, peeled and chopped (about 4 oz. chopped)
• 2 qt. homemade or low-salt chicken broth
• 7 red bell peppers, roasted, peeled, and seeded; juices reserved
• 2 pods (or 1-1/2 tsp. broken pieces) star anise
• 1 tsp. kosher salt; more to taste
• 1/2 tsp. freshly ground black pepper; more to taste
• Pinch cayenne
• 12 leaves fresh basil
• Extra-virgin olive oil and sherry vinegar (optional)

Heat the 1/4 cup olive oil in a 6-qt. soup pot over medium heat. Add the onions, garlic, ginger, and carrots and sauté until very soft but not browned, 20 to 25 minutes.

Add the broth and turn the heat to high. Add the roasted peppers and any reserved juices, as well as the star anise, salt, pepper, and cayenne. As soon as the mixture comes to a boil, reduce the heat and simmer uncovered for 30 minutes. Stir occasionally.

Purée the soup 2 cups at a time in a blender, with all the basil leaves going in the blender along with the first 2 cups of soup. Purée each batch of soup in the blender for at least 1 min. (Vent the lid and hold a folded dishtowel over the lid to prevent leaks.) Combine all the puréed soup in one container, taste, and add more salt and pepper to bring all the flavors into balance. (For a thinner soup, strain through a wide-mesh sieve.) Serve with a drizzle of extra-virgin olive oil and a splash of sherry vinegar.

Classic Vichyssoise

Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad.

• 4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)  
• 2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
• 2 cups whole milk
• Kosher salt
• 1 cup heavy cream
• 1 Tbs. thinly sliced fresh chives, for garnish

Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.

Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.

Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time.

Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.

Before serving, thin the soup with water if necessary—it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.