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.

Lemon Pots de Crème

Pot de crème may be a heavenly dessert, but it’s also convenient—you can (and should) make it the day before you plan to serve it, so when it’s time for dessert, all you have to do is pull the chilled custards out of the refrigerator and decorate them with candied zest or flowers, if you like. 

• Finely grated zest of 4 lemons
• 3/4 cup fresh lemon juice  
• 3/4 cup granulated sugar
• 3-1/2 cups heavy cream
• 1/2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
• 10 large egg yolks
• Sweetened whipped cream, for garnish
• Candied citrus peel or candied flowers, for garnish (optional)

Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F. Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.

In a small saucepan, combine the lemon zest, juice, and 1/4 cup of the sugar. Simmer until reduced to 1/2 cup, about 15 minutes; set aside. In a medium saucepan, combine the cream, 1/4 cup of the sugar, and the vanilla seeds and pod (if you’re using vanilla extract, don’t add it yet) and bring to just below boiling. Remove from the heat.

In a medium bowl, beat the egg yolks with the remaining 1/4 cup sugar until smooth. Gently whisk a ladleful of the hot cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 minutes. Stir in the reserved lemon syrup and strain immediately through cheesecloth or a fine sieve. If you’re using vanilla extract, stir it in now.

Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it’s stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of foil (simply lay the sheet on top, don’t crimp the edges) and bake for 25 to 45 minutes—start checking early—until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours. Garnish with a dollop of sweetened whipped cream and candied zest or flowers, if you like. 

Potato Gnocchi with Brown Butter, Sage & Parmesan

This recipe yields a lot of gnocchi, but you can freeze what you don’t use. If you’re making the entire recipe, it’s easiest to use two skillets or work in batches for browning the butter and tossing the gnocchi.

For the gnocchi

• 3 russet potatoes or other high-starch variety (about 1-1/2 lb.)
• 1 egg, whisked
• 1/4 cup heavy cream
• 1 tsp. salt
• Freshly grated nutmeg (about 12 downward strokes on the grater) or a generous pinch of ground nutmeg
• 9 oz. (2 cups) all-purpose flour

For the brown butter:

• 4 oz. (8 Tbs.) unsalted butter
• 24 medium-size fresh sage leaves
• 1/2 lemon
• Kosher salt
• Parmigiano-Reggiano cheese for grating

Cook the potatoes:

Fill a pot with lightly salted cold water, add the potatoes, and simmer them until very tender, about 35 minutes. Drain them in a colander set into the sink and let them rest in their own steam until they’re cool enough to handle. Peel them.

Pass the potatoes through a ricer or the medium plate of a food mill (or through a basket sieve, pressing with a rubber spatula). Add the egg, cream, salt, and nutmeg to the potatoes, mixing well to combine.

Mix the dough

Pour the flour onto a work surface and make a well in the center. Add the potato mixture to the well

With a pastry scraper, cut the flour into the potatoes. Work the dough by cutting, pressing, and turning it over on itself with the pastry scraper.

Keep working until the dough comes together and is soft, supple, and slightly elastic.

Roll the mass into a large log and cut the log into four equal parts. Let the dough rest for 10 minutes.

Shape the dough into dumplings

Roll the logs into ropes about 3/4 inch in diameter, cutting them in half if they’re too long to work with.

Cut the ropes into nuggets that are a generous 1/2 inch long. If some of the ropes swell as you cut others, roll them back down to the original diameter.

Dredge a dinner fork in flour and tap off the excess. Hold a dough nugget between your thumb and forefinger, grasping at opposite corners. Position it so a corner points toward you, diamond-like. Starting where the fork tines begin, and keeping your thumb perpendicular to the tines, roll the dough over the inside tines of the fork, changing from pinching with your thumb and forefinger to pushing gently with your thumb; you’re trying to create an ovoid shape.

Let the dumpling fall off the fork, flicking it off gently with your thumb if needed. Your thumb will have shaped a dimple, and the tines will have scored ridges. Flour the fork again (or each dough nugget).

Transfer the shaped gnocchi to a well-floured sheet pan and then cook them, freezing what you won’t use immediately. Gnocchi will hold in the refrigerator for up to 12 hours. If wrapped well, they’ll keep in the freezer up to 2 days.  (You needn't thaw frozen gnocchi before boiling, but do boil them in batches.)

Cook and sauce the gnocchi

You’ll have about 200 gnocchi, but you may want to cook smaller batches so your pot isn’t too crowded. Bring a large pot of lightly salted water to a boil and add the gnocchi. Let them simmer for about five minutes, or until they all float.

Meanwhile, warm a large skillet over high heat and put in the butter. If you’re making the entire recipe, work in batches or in two skillets. Raise the heat and add the sage leaves, swirling them in the butter.

Brown the butter (without burning it) to a deep amber, crisping the sage leaves during this process. You’ll see darker flecks of butter solids; this is fine. Add a squeeze of lemon and take the pan off the heat.

Drain the gnocchi thoroughly and toss them into the pan. Season with a little salt.

Gently toss the gnocchi in the browned sage butter, stirring occasionally to make sure none is sticking to the bottom. Divide among eight warmed plates, drizzling any remaining brown butter over the pasta. Grate the Parmigiano over each portion and serve at once.

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.

Potato Gnocchi with Brown Butter, Sage & Parmesan

This recipe yields a lot of gnocchi, but you can freeze what you don’t use. If you’re making the entire recipe, it’s easiest to use two skillets or work in batches for browning the butter and tossing the gnocchi.

For the gnocchi

• 3 russet potatoes or other high-starch variety (about 1-1/2 lb.)
• 1 egg, whisked
• 1/4 cup heavy cream
• 1 tsp. salt
• Freshly grated nutmeg (about 12 downward strokes on the grater) or a generous pinch of ground nutmeg
• 9 oz. (2 cups) all-purpose flour

For the brown butter:

• 4 oz. (8 Tbs.) unsalted butter
• 24 medium-size fresh sage leaves
• 1/2 lemon
• Kosher salt
• Parmigiano-Reggiano cheese for grating

Cook the potatoes:

Fill a pot with lightly salted cold water, add the potatoes, and simmer them until very tender, about 35 minutes. Drain them in a colander set into the sink and let them rest in their own steam until they’re cool enough to handle. Peel them.

Pass the potatoes through a ricer or the medium plate of a food mill (or through a basket sieve, pressing with a rubber spatula). Add the egg, cream, salt, and nutmeg to the potatoes, mixing well to combine.

Mix the dough

Pour the flour onto a work surface and make a well in the center. Add the potato mixture to the well

With a pastry scraper, cut the flour into the potatoes. Work the dough by cutting, pressing, and turning it over on itself with the pastry scraper.

Keep working until the dough comes together and is soft, supple, and slightly elastic.

Roll the mass into a large log and cut the log into four equal parts. Let the dough rest for 10 minutes.

Shape the dough into dumplings

Roll the logs into ropes about 3/4 inch in diameter, cutting them in half if they’re too long to work with.

Cut the ropes into nuggets that are a generous 1/2 inch long. If some of the ropes swell as you cut others, roll them back down to the original diameter.

Dredge a dinner fork in flour and tap off the excess. Hold a dough nugget between your thumb and forefinger, grasping at opposite corners. Position it so a corner points toward you, diamond-like. Starting where the fork tines begin, and keeping your thumb perpendicular to the tines, roll the dough over the inside tines of the fork, changing from pinching with your thumb and forefinger to pushing gently with your thumb; you’re trying to create an ovoid shape.

Let the dumpling fall off the fork, flicking it off gently with your thumb if needed. Your thumb will have shaped a dimple, and the tines will have scored ridges. Flour the fork again (or each dough nugget).

Transfer the shaped gnocchi to a well-floured sheet pan and then cook them, freezing what you won’t use immediately. Gnocchi will hold in the refrigerator for up to 12 hours. If wrapped well, they’ll keep in the freezer up to 2 days.  (You needn't thaw frozen gnocchi before boiling, but do boil them in batches.)

Cook and sauce the gnocchi

You’ll have about 200 gnocchi, but you may want to cook smaller batches so your pot isn’t too crowded. Bring a large pot of lightly salted water to a boil and add the gnocchi. Let them simmer for about five minutes, or until they all float.

Meanwhile, warm a large skillet over high heat and put in the butter. If you’re making the entire recipe, work in batches or in two skillets. Raise the heat and add the sage leaves, swirling them in the butter.

Brown the butter (without burning it) to a deep amber, crisping the sage leaves during this process. You’ll see darker flecks of butter solids; this is fine. Add a squeeze of lemon and take the pan off the heat.

Drain the gnocchi thoroughly and toss them into the pan. Season with a little salt.

Gently toss the gnocchi in the browned sage butter, stirring occasionally to make sure none is sticking to the bottom. Divide among eight warmed plates, drizzling any remaining brown butter over the pasta. Grate the Parmigiano over each portion and serve at once.

Classic Lattice-Top Blueberry Pie

Big, sweet summer berries are the heart and soul of this classic pie. The filling is thickened with just enough flour that the pie can be sliced without the filling running out. The lattice top is easy to put together if you construct it on a piece of parchment. Then you simply invert the lattice onto the pie, trim, crimp, and bake.

For the dough:

• 12 oz. (2-2/3 cups) unbleached all-purpose flour
• 3 Tbs. granulated sugar
• 1 tsp. table salt
• 6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces
• 2 oz. (4 Tbs.) frozen vegetable shortening, cut into 4 pieces
• 5 Tbs. ice-cold water
• 1 Tbs. fresh lemon juice

For the filling:

• 2/3 cup granulated sugar
• 1-1/2 oz. (1/3 cup) unbleached all-purpose flour
• 1 tsp. finely grated lemon zest plus 1 Tbs.
• Juice (from 1 medium lemon)
• Big pinch table salt
• 6 cups (30 oz.) fresh blueberries, rinsed and thoroughly dried

For assembly:

• 1 large egg
• 2 Tbs. coarse sugar, such as turbinado or white sanding sugar

Make the dough:

Put the flour, sugar, and salt in a food processor and pulse briefly to combine. Add the butter and shortening and pulse until the pieces are slightly larger than pea-size, 10 to 12 pulses. Drizzle the water and lemon juice evenly over the flour mixture. Pulse until the dough forms moist crumbs that just begin to clump together, 8 or 9 more pulses.

Dump the moist crumbs onto two large overlapping pieces of plastic wrap and gather into a pile. With the heel of your hand, push and gently smear the dough away from you, rotating the plastic so you smear a different section each time, until the crumbs come together; 2 or 3 smears should do it. Divide the dough in half (about 12 oz. for each piece); shape one piece into a 5-inch disk and the other into a 4x6-inch rectangle. Wrap each tightly in plastic and refrigerate until firm, at least 2 hours and up to 2 days (or freeze for up to 1 month).

Make the lattice top crust:

Position a rack in the center of the oven and set a foil-lined heavy-duty rimmed baking sheet on the rack. Heat the oven to 425°F.

Remove the rectangle of dough from the refrigerator; if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 20 minutes. (If the disk of dough is also very firm, let it sit at room temperature while you make the lattice.)

On lightly floured parchment, roll the dough with a floured rolling pin into a 9-1/2 x14-1/2-inch rectangle that’s 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the parchment and the rolling pin only as needed—excess flour can make the crust tough.

Using a fluted pastry wheel or a chef’s knife, trim the dough into a 9x14-inch rectangle. With the wheel or knife, cut 12 strips of dough that are 14-inches long and 3/4-inch wide. If at any point while making the lattice the dough becomes too soft to work with, slide the parchment onto a cookie sheet and chill the dough until firm.

Line a cookie sheet with parchment. Arrange 6 of the dough strips horizontally 3/4-inch apart; these will be the “bottom” strips.

Fold back every other bottom strip to the left slightly more than halfway. Slightly left of center, lay down one “top” strip vertically over the bottom strips, dabbing the bottom strips with a wet finger where the top strip will overlap them. Dab the top strip where the folded strips will overlap it, then unfold the strips. Fold back the other 3 bottom strips to the left. Lay a second top strip 3/4-inch to the right of the first, dabbing with water as before. These are the two center strips. Unfold the bottom strips. Repeat the process on both sides with the remaining top strips of dough.

Press gently where the strips overlap to seal. Loosely cover the lattice with plastic wrap and refrigerate on the cookie sheet while you roll out the bottom crust and make the filling.

Roll and shape the bottom crust:

On lightly floured parchment, roll the disk of dough into a 14-1/2-inch circle that’s 1/8 inch thick.

Carefully and gently roll the dough around the rolling pin and position the pin over a 9-inch glass pie plate. Unroll, easing the dough into the pan. Gently press the dough against the side and bottom of the pan, being careful not to stretch or tear it, and allowing the excess dough to hang over the edges. Let sit at room temperature while assembling the filling.

Make the filling:

In a large bowl, combine the sugar, flour, lemon zest and juice, and salt. Add 1 cup of the blueberries and crush them into the dry ingredients with a potato masher or fork to make a paste. Add the rest of the berries and toss to coat. Scrape the filling into the crust with a rubber spatula, spreading evenly.

Assemble and bake the pie:

Remove the lattice from the refrigerator. If it’s stiff, let it sit at room temperature for a few minutes. Put your palm under the parchment at the center of the lattice. Lift the paper and invert the lattice onto the filling in a swift, smooth motion. Press the top and bottom edges together and trim both crusts so there’s about a 3/4-inch overhang. Roll the overhang under itself to form a high edge of crust that rests on the rim of the pie plate. Using your fingers, crimp the dough into a fluted edge.

In a small bowl, beat the egg and 1 Tbs. water until blended. Using a small pastry brush, brush the egg mixture evenly over the lattice and edge, and then sprinkle generously with the coarse sugar.

Put the pie on the heated baking sheet and reduce the oven temperature to 375°F. Bake until the edges are pale golden, about 30 minutes, then cover the edges with foil and continue to bake until the lattice is golden-brown and the filling is bubbling about 2-inches from the center, 80 to 90 minutes total. (If the lattice is golden-brown before the filling is bubbling, cover it loosely with foil.)

Let the pie cool on a rack to room temperature, about 3 hours, before serving. It’s best eaten on the day it’s made, but you can make it up to 1 day ahead and store it, covered when cool, at room temperature. Leftovers keep in the refrigerator for up to 5 days.

Basic Fresh Pasta Dough

• 3-1/4 to 3-1/2 cups all-purpose flour
• 4 large eggs, at room temperature

Make a well with the flour and add the eggs to the center. With a fork, lightly beat the eggs and gradually pull some of the flour into the egg mixture. Mix the flour and eggs together until well combined. Knead the dough until it becomes smooth and elastic.

Cover the dough with a towel and let rest for 20 minutes.

Cut the dough into 6 pieces and cover with a towel. Pass one section at a time through a pasta machine. Start on the widest setting and pass the dough through. Begin lowering the machine’s setting down one notch at a time, and pass the dough through once on each setting, finishing on the last (thinnest) setting.

Lay the dough on a flat surface sprinkled lightly with flour and let the dough dry slightly. It should still be a little tacky and pliable, or it will not cut properly. Cut the dough into desired shapes (tagliateele, taglierini, spaghetti) or use the sheets to make stuffed pastas (ravioli, cappelletti).

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.

Goat Cheese Ravioli with Asparagus and Brown Butter

For the filling

• 1 lb. fresh goat cheese, at room temperature
• 1/2 tsp. finely chopped garlic
• 1 Tbs. dry white wine
• 2 tsp. extra-virgin olive oil
• Grated zest of 1 lemon
• 1/2 cup finely chopped mixed fresh herbs (try any combination of flat-leaf parsley, tarragon, chervil, cilantro, thyme, basil, chives, or mint)
• 1 Tbs. fine fresh breadcrumbs
• Salt and freshly ground black pepper to taste

• 1 lb.Ravioli Pasta Dough  
• 1 large egg yolk, lightly beaten
• Semolina flour or fine cornmeal to dust the pan

For the sauce:

• 1/4 lb. (8 Tbs.) unsalted butter
• Salt to taste
• 1/2 lb. asparagus, parboiled for 1 to 2 min. until tender, and cut into 1-inch pieces

• 2 Tbs. freshly grated Parmesan cheese, preferably parmigiano reggiano, for garnish
• Chervil, parsley, or basil sprigs for garnish

To make the filling:

Put the goat cheese in a mixing bowl. Add the garlic, wine, olive oil, and lemon zest. Mash the cheese with a whisk or a rubber spatula. Stir in the chopped herbs and breadcrumbs. Season with salt and pepper. Refrigerate until ready to use.

To roll out and stuff the pasta dough:

Divide the ravioli dough into four equal pieces. Wrap three in plastic and return to the refrigerator. Flatten the fourth piece of dough with your hand (flour it lightly if necessary), and run it through the widest setting on your pasta machine twice. Set the rollers to the next narrower setting. Pass the dough through twice. Continue notching down by one setting and passing the dough through two times (the first pass roughs up the dough; the second pass smooths it out).

As the dough lengthens and thins, it will bunch up under the machine. Rectify this by gently lifting it out and folding it neatly behind the machine. When you can just see the shape and shadow of your hand through the dough sheet (it should be about 1/32 inch thick), stop rolling. You may not need to go to the narrowest setting.  

Cut the sheet in half crosswise and trim the sides to make two neat rectangles, one slightly larger than the other. On the smaller sheet, spoon mounds of 1 to 2 tsp. of filling, leaving 1/2 to 3/4 inch between each mound. (For smaller ravioli, use less filling in each mound and space them more closely; for larger ravioli, use more.) Brush a little beaten egg yolk on the dough around each  mound of filling.

Lay the second sheet of dough on top, draping it gently over the mounds without stretching it. Starting at one edge, gently press around the filling to push out any air pockets and seal the sheets.

Cut the pasta in between the mounds to form individual squares or circles with a scalloped pastry wheel or ravioli stamp (if you don't have either of these, try a biscuit cutter or a paring knife). Press on the mounds a bit to slightly flatten them and on the edges to confirm the seal. Roll out, fill, and cut the remaining dough the same way.

To make the sauce and finish the pasta:

When ready to serve, bring a pot of salted water to a boil. Gently slide the chilled or frozen ravioli into the water and cook until they float and are tender, 3 to 5 minutes.

Meanwhile, melt the butter in a saucepan over medium heat, whisking occasionally, until the butter solids turn a light brown. Season with salt and add the asparagus.

Drain the ravioli and toss with the asparagus and brown butter. Spoon onto a large serving platter or individual plates, sprinkle with the Parmesan, garnish with the herb sprigs, and serve.

Tandoori Chicken Legs

These legs get a triple blast of flavor: first from a soak in lemon juice and salt, then from a pungent marinade of spices and yogurt (which also tenderizes the meat), and finally from a bit of butter brushed on at the end of cooking. Removing the skin from your chicken legs before grilling may seem like awaste of potentially crisp deliciousness, but it helps the marinade penetrate the meat more easily, as does making deep slashes in the meat before marinating.

For the chicken:

• 2 Tbs. fresh lemon juice
• Kosher or sea salt
• 6 whole chicken legs (2 to 3 lb.)
• Vegetable oil for the grill

For the marinade:

• 1 Tbs. finely grated fresh ginger
• 1 large clove garlic, minced
• Kosher or sea salt
• 1/3 cup plain whole-milk yogurt
• 3 Tbs. vegetable oil
• 1-1/2 tsp. fresh lemon juice
• 1 tsp. sweet paprika
• 3/4 tsp. hot dry mustard
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cardamom
• 1/4 tsp. ground turmeric
• 1/4 tsp. cayenne
• 1/4 tsp. freshly ground black pepper

For finishing:

• 2 oz. (4 Tbs.) unsalted butter, melted
• 1/2 cup fresh cilantro leaves
• 1 small red onion, thinly sliced
• 1 medium lime, cut into wedges

Prepare the chicken:

Combine the lemon juice and 1 tsp. salt in a large zip-top plastic bag and massage the bag until the salt crystals dissolve.

Pull the skin off the chicken legs. Using a sharp knife, make 2 or 3 deep slashes in each leg, almost to the bone. Toss the chicken legs in the lemon juice, seal the bag, and refrigerate for 15 minutes.

Marinate the chicken:

Mash the ginger, garlic, and 1 tsp. salt to a paste with the side of a large knife and transfer the paste to a small mixing bowl. Whisk in the remaining marinade ingredients. Add the marinade to the chicken legs and massage the bag to thoroughly coat the legs. Seal the bag and refrigerate the chicken for at least 4 hours but preferably 12 to 24 hours.

Grill the chicken:

Prepare a gas or charcoal grill fire for indirect grilling over medium-high heat (400°F).

If using a charcoal grill, bank the coals to one side. Put a 9x13-inch foil drip pan on the grate next to the coals and fill it halfway with water. Replace the grill grate.

If using a gas grill, put a 9x13-inch foil drip pan on the inactive burners and fill it halfway with water. Replace the grill grate.

Clean the grate with a wire brush and, using tongs, wipe the grate with a paper towel or cloth dipped in oil.

Arrange the legs over the drip pan and away from the heat. Grill, flipping once, until an instant-read thermometer inserted into the thickest part of the meat reads 170°F, 25 to 30 minutes.

Transfer the chicken to a platter and brush each leg with the melted butter. Garnish with the cilantro leaves, onion slices, and lime wedges and serve.

Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

A light and gently spicy tomato sauce is the ideal foil for ravioli filled with sausage, mozzarella, and broccoli raab.

For the sauce:

• 4 lb. fresh plum tomatoes (about 22), quartered
• 3 medium red onions (about 1 lb. total), very coarsely diced
• 16 cloves garlic, peeled and crushed
• 2 to 3 fresh jalapeños, quartered
• 1 Tbs. dried oregano
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper to taste

For the filling:

• 1/2 lb. (about 1/2 bunch) broccoli raab
• 2 Tbs. extra-virgin olive oil
• 1/2 lb. sweet Italian sausage (casings removed), crumbled into bits
• 1 small clove garlic, chopped
• 1/4 tsp. crushed red chile flakes
• Salt and freshly ground black pepper to taste
• 1-1/4 oz. grated Pecorino Romano cheese (1/2 cup)
• 1/4 lb. smoked or regular mozzarella, cut into 1/4-inch dice (to yield 3/4 cup)

• 1 lb. Ravioli Pasta Dough
• 1 large egg yolk, lightly beaten
• Semolina flour or fine cornmeal to dust the pan
• Grated Pecorino Romano cheese for garnish

To make the sauce:

Heat the oven to 450°F. In a nonreactive roasting pan (not aluminum), combine the tomatoes, onions, crushed garlic, jalapeños, and oregano. Add the olive oil, salt, and pepper, and toss. Roast, stirring occasionally, until the onions and tomatoes are soft and slightly charred, about 1-1/2 hours.

Let the mixture cool and then pass it through a food mill fitted with a medium blade (or else through a medium-meshed sieve) to remove the seeds and cores. The sauce may be slightly chunky. If you want it smoother, purée it in a blender or food processor. Taste for salt and set aside.

To make the filling:

Boil about 4 cups salted water in a pot, add the broccoli raab, and parboil for 2 to 3 minutes. Drain, but reserve 1/4 cup of the cooking water. Chop the broccoli raab into very small pieces.

Heat the olive oil on medium high in a heavy-based frying pan. Add the sausage, breaking it up with a spoon into very small pieces. Add the garlic, red chile flakes, broccoli raab, salt, and pepper. Add the 1/4 cup of reserved broccoli raab cooking liquid and simmer until the sausage is cooked and the broccoli raab is tender, about 4 minutes. There should be no more than 2 Tbs. liquid left in the pan. Transfer to a bowl and let cool. The cooled mixture should be moist but not wet, so if there’s excess liquid in the bowl, drain it off. Mix in the 1-1/4 oz. Pecorino and the diced mozzarella.

To roll out and stuff the pasta dough:

Divide the ravioli dough into four equal pieces. Wrap three in plastic and return to the refrigerator. Flatten the fourth piece of dough with your hand (flour it lightly if necessary), and run it through the widest setting on your pasta machine twice. Set the rollers to the next narrower setting. Pass the dough through twice. Continue notching down by one setting and passing the dough through two times (the first pass roughs up the dough; the second pass smooths it out).

As the dough lengthens and thins, it will bunch up under the machine. Rectify this by gently lifting it out and folding it neatly behind the  machine. When you can just see the shape and shadow of your hand through the dough sheet (it should be about 1/32 inch thick), stop rolling. You may not need to go to the narrowest setting

Cut the sheet in half crosswise and trim the sides to make two neat rectangles, one slightly larger than the other. On the smaller sheet, spoon mounds of 1 to 2 tsp. of the filling, leaving 1/2 to 3/4 inch between each mound. (For smaller ravioli, use less filling in each mound and space them more closely; for larger ravioli, use more.) Brush a little beaten egg yolk on the dough around each mound of filling.

Lay the second sheet of dough on top, draping it gently over the mounds without stretching it. Starting at one edge, gently press around the filling to push out any air pockets and seal the sheets.

Cut the pasta in between the mounds to form individual squares or circles with a scalloped pastry wheel or a ravioli stamp (if you don’t have either of these, try a biscuit cutter or a paring knife). Press on the mounds a bit to slightly flatten them and on the edges to confirm the seal. Roll out, fill, and cut any remaining dough the same way.

When ready to serve, bring a pot of salted water to a boil. Gently slide the chilled or frozen ravioli into the water and cook until they float and are tender, 3 to 5 minutes. Meanwhile, reheat the roasted tomato sauce. Taste for salt and pepper. If the sauce is too thick, add a little water from the pasta pot.

Drain the ravioli and toss with the sauce. Spoon onto a large serving platter or individual plates, sprinkle with Pecorino, and serve.

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.

Angel Food Cake

Sugared berries are a lovely topping for this most ethereal of cakes. Amounts for flour and confectioners’ sugar are listed by weight (ounces) and by volume (cups); use either measurement.

• 1-2/3 cups (12 to 13) cold egg whites
• 3-1/2 oz. (1 cup) sifted cake flour
• 5 oz. (1-1/3 cups) confectioners’ sugar
• 1/4 tsp. salt
• 1-1/2 tsp. cream of tartar
• 1 cup granulated sugar
• 1 tsp. pure vanilla extract
• 2 tsp. finely grated lemon zest

Heat the oven to 325°F. Put the egg whites in the bowl of a heavy-duty electric mixer. Set aside until the whites are slightly below room temperature, 60°F, about 1 hour.

Sift the cake flour, confectioners’ sugar, and salt onto a sheet of waxed paper; set aside.

Whip the whites on medium-low speed until frothy. Add the cream of tartar; turn the speed to medium. Continue whipping until soft peaks form. In a slow, continuous stream, add the granulated sugar, whipping until the whites thicken and form soft, droopy peaks. In the final moments of whipping, add the vanilla and lemon zest. The mixture should be fluffy but fluid enough to pour.

Sprinkle one-quarter of the flour mixture over the whites and, using a rubber spatula, gently fold the dry ingredients into the whites. Continue folding in the flour mixture, one-quarter at a time, until it has all been added.

Gently pour the batter into an ungreased 10-inch tube pan. Bake in the bottom third of the oven until the top is light golden and the cake feels spongy and springs back when touched, 45 to 50 minutes. Invert the pan onto the neck of a bottle or a funnel and let cool completely before removing from the pan.

To remove the cake from the pan, tilt the pan on its side and gently tap the bottom against the counter to loosen the cake. Rotate the pan, tapping a few more times as you turn it, until the cake comes free from the sides of the pan. Lift the cake from the pan. It should come out cleanly, leaving the crust on the sides of the pan. To serve, use a serrated knife and cut with a gentle sawing motion. Top with sugared berries, if you like.

Butterscotch Crunch Ice Cream

If you like your ice cream not so sweet, use only two-thirds of the candy; the rest will keep in an airtight container at room temperature for two weeks.

For the butterscotch crunch:

• 1/4 cup heavy cream
• 2 oz. (4 Tbs.) unsalted butter
• 1 1/4 cups firmly packed light brown sugar
• 1/2 tsp. salt
• 1 Tbs. Scotch whisky
• 1 tsp. vanilla extract

For the ice cream base:

• 3 cups milk
• 1 vanilla bean, split
• 1 cup firmly packed light brown sugar
• 9 large egg yolks
• 1 tsp. vanilla extract

To make the butterscotch crunch:

Spray a 13x9-inch baking pan or Pyrex dish with nonstick spray or grease it very lightly. In a medium, heavy-based saucepan, combine the cream, butter, brown sugar, and salt. Bring to a boil over medium-high heat, stirring often. When big bubbles start to form, check the mixture with a candy thermometer. As soon as it reaches 285°F, remove it from the heat and carefully stir in the whisky and vanilla. Carefully pour the mixture into the prepared pan, spreading it with an oiled spatula. Let cool. Break the cooled candy into chunks and pulse the chunks in a food processor (in batches if necessary) until the pieces are the size of corn kernels. If you create a lot of powder, you might want to sift the crunch before adding it to the ice cream.

To make the ice cream:

In a medium, heavy-based saucepan, combine the milk and vanilla bean and bring to a simmer over medium heat. Fill a large bowl with ice.

Meanwhile, in a medium bowl, whisk the brown sugar, egg yolks, and vanilla extract until combined. Slowly pour some of the hot cream mixture into the yolk mixture, stirring to temper it. Return this mixture to the pan and cook over medium heat, stirring until it’s slightly thickened and coats the back of a wooden spoon.

Pour the mixture into a clean medium bowl and nestle it into the bowl of ice; stir the mixture to cool it and then refrigerate until very cold. Strain the mixture and freeze it in an ice-cream maker following the manufacturer’s directions. When almost completely frozen, swirl in the butterscotch crunch: put half of the ice cream in a chilled stainless-steel bowl, sprinkle half of the crunch on top, and swirl with a butter knife. Top with the remaining ice cream and crunch and swirl again. Cover the ice cream tightly with plastic wrap and freeze.