Dressed with a little practicality, this diminutive cut is no less iconic than a whole turkey. For the best flavor and texture, brine your turkey breast for six hours -- no more, no less. The vegetables should all be cut to the same size to ensure even cooking.
This traditional holiday bird brings much more to the table than just great taste. Turkey breast packs more protein than chicken breast or trimmed top loin beefsteak, with just 1 gram of fat per 3-ounce serving, and it contains selenium, which may help prevent certain cancers and heart disease.
Get more Thanksgiving menu ideas:
Day-After Turkey Soup
Emphatically flavored fish, such as salt-cured anchovies, are traditional antipasti ingredients because their high oil content takes well to frying and marinating; sandwiched between sage leaves and fried, the snacks are rich contrast to brisk Campari cocktails.
Making your own dry rub takes little effort and won't leave the unpleasant chemical aftertaste associated with many commercial versions.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).