European

Add the giblets and neck to the pan with the turkey 1 1/2 hours after the oven temperature is reduced to 350°F in step 5 (recipe above).

We brined our turkey for 24 hours, so leave plenty of time for this recipe. If you don’t brine yours, skip steps 1 and 2. The USDA recommends cooking the turkey until the thickest part of the thigh registers 180°F. For a moister bird, we cooked ours to 165°F; it continues to cook outside the oven as it rests.

Leftover crème fraîche makes a delicious accompaniment to fruit desserts.

Hard cider has been fermented, so it contains alcohol. It is a traditional ingredient in Normandy, France, but you can substitute dry white wine.

This recipe yields excess chicken stock. The excess can be kept in plastic containers and frozen for several months.

To prevent the arugula from wilting, let the chicken cool slightly before serving.

This sauce was created by chef Pierre Schaedelin.

Roasting the garlic in its skin mellows and sweetens its flavor; to remove the cloves, squeeze them with your fingers or press on the cloves with a butter knife.

Serve this dish with arugula, tomatoes, blanched green beans, and crumbled Parmesan cheese tossed with extra-virgin olive oil and vinegar.

Save extra pesto to use on other grilled meats or fish. It will last up to 1 week in the refrigerator.

Grilled knockwurst goes well with yellow or Dijon mustard and soft pretzels. The knockwurst will char quickly on the grill; be sure to turn it frequently.

You can refrigerate the sauerbraten, covered, for up to 2 days. (In fact, the flavors develop nicely when the dish is made ahead of time.)

You can make this stew 1 day ahead to allow its flavors to mellow and mingle.