404 Error File Not Found The page you are looking for might have been removed, had its name changed, or is temporarily unavailable.Quotes FontsText QuotesDine WellEat WellTin FoodFood FoodWell VirginiaVirginia WoolfBeverage QuotesForwardMake sure you always dine well with our favorite recipes. Perfect Roast Turkey 101 This recipe yields a plump and regal turkey, with crisp, golden-brown skin and an aroma to match. Great tips & recipes delivered to your inbox. One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved 1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature One 750-ml bottle dry white wine 2 teaspoons freshly ground black pepper 1 cup dry red or white wine, for gravy (optional) Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature. Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl.

Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper. Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey;

it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. best wine to not gain weightReduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; best type of wine to go with turkeyif the pan gets too full, spoon out juices, reserving them for gravy.popular wine brands in china After this third hour of cooking, carefully remove and discard cheesecloth. best winery tours new zealandTurn roasting pan so that the breast is facing the back of the oven. good dry red wine names

Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. good dry red wine namesCook 1 more hour, basting after 30 minutes. After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes. When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat.

Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.The Austin Food & Wine Festival returns to Auditorium Shores this weekend. Festival-goers should have much to celebrate, since rain forced last year’s cancellation of the event. Like SXSW and ACL Music Festival, those looking to attend Austin's massive food festival works best with a plan of attack. To help improve your experience, Eater crafted a weekend schedule for you below, focusing on the main event, the Grand Taste. Attendees with all-in tickets gain access to the festival's evening events at the Fair Market on East 5th Street: Friday’s Lone Star Nights (highlights will include Mixtli's Diego Galicia and Rico Torres, pitmaster Wayne Mueller, and Kevin Fink), and Saturday's Rock Your Taco competition (be sure to grab tacos from Milk Bar's Christina Tosi, Atlanta chef Hugh Acheson, Tyson Cole, Alon Shaya).

Throughout the weekend, be sure to ask for light pours of cocktails and wines: it’s good for you and prevents food waste. Hydrate early and often — grab some water hourly to combat your drinks. Line up early for popular seminars, or you may be watching from outside. Be prepared for messy eating by bringing along some wet wipes, the festival often features plenty of finger foods. With that, go forth and eat and drink well at this year’s Austin Food & Wine Festival. 10:00 a.m.Coffee and rideshareWith drinks flowing and warm temperatures expected for the weekend, it’s worth catching a ride to and from the festival. Out of town guests, take note: while Uber and Lyft have suspended operations in Austin, local alternatives like Ride Austin, Fasten, and ZTrip are available. Kick off the morning with a coffee from Eater’s latest coffee heatmap, then use your rideshare of choice to head to Auditorium Shores (800 West Riverside, South Austin) 10:30 a.m.Gates openThe first half-hour of the festival can be sleepy, but allows a savvy attendee to scope out their favorites stands for later.

You can also secure a seat for the 11 a.m. seminar (see below) before the crowds roll in. Grab your beverage of choice and a snack before your demo — most don’t serve food. 11:00 a.m.Frittatas and Bloody MarysSpending some time on improving your frittata and Bloody Mary brunch game seems like an easy win, right? That’s just what this seminar from chef Joey Campanaro (New York’s Little Owl) promises. (In The Kitchen With HEB Tent) 11:30 a.m.Rodney Strong and Jason DadyThe Sonoma winemaker has partnered with San Antonio’s Iron Chef: Gauntlet competitor Jason Dady for food and wine pairings. Stop by before lines form. 11:45 a.m.Fire PitsA perennially popular feature, the fire pits are hosting noted local chefs like Andrew Wiseheart (Contigo, Chicon) and Bryce Gilmore (Odd Duck, Barley Swine) cooking over open flames. These bites are usually among the best of the festival — make this a priority.It’s All Greek To MeGreek food is fresh, creative, and in short supply in Austin.

Spend some seminar time with Jimmy Bannos (Chicago’s Heaven On Seven) and James Beard winner Jimmy Bannos Jr. (Chicago’s The Purple Pig) to learn tips and tricks straight from the pros. (Mesquite Tent) 12:45 and 1:00 p.m.Wine SeminarsIf you’re willing to leave that 12:15 p.m. seminar early, join master sommelier Craig Collins (ELM Group) for an overview of Rhone-style wines from Central California’s Paso Robles. Collins is an animated and convivial wine educator, so expect a lot of knowledge in a compact format. For those looking for a slightly later start, there’s still wine for you: Food & Wine magazine’s Ray Isle is doing an overview of rosé wines for summer. Regardless of your pick, line up at least 15 minutes early, as the seating capacity is limited. (Collins: Meet the Maker Tent; Isle: Tasting Sessions Tent) 1:30 p.m.Grand TasteThe main sampling area of the festival is the Grand Taste, and there’s quite a bit to sift through. Some snacks, wines, and liquors are certainly better than others, so choose with discretion: there’s more available than one person can reasonably try, so don’t fill up.

Smart bets within the tent include G’Raj Mahal, Barbecue Wife’s Bloody Mary Mix, Miche Bread, Srsly Chocolate, and then wines and liquors from K Vintners, Balcones Distilling, Quiet Man Irish Whiskey, and Torres. 2:15 p.m.Guinness Brewer’s Project While you are likely familiar with Guinness, the pairing is the real draw here. Antonelli’s Cheese Shop will team up tastings of beers and cheese. 2:30 p.m.Sweet and Savory Crepes If you are a fan of crepes — of course you are — spending time learning proper technique from one of the world’s 50 best chefs seems like a sure thing. Los Angeles star (and New Romantic chef) Ludo Lefebvre (Trois Mec) will demo multiple crepe creations. 3:15 p.m.Split Decision: Wild Turkey: A Russell Family Tradition or Pub Grub 2.0 If you’re a bourbon fan, use this final hour to learn more about Wild Turkey’s different expressions at Meet The Makers (hey, maybe Matthew McConaughey will pop by). If cooking is more your thing, grab some snacks from the Grand Tasting and watch Masterchef and Top Chef veteran Graham Elliot’s pub food talk.

Prepare for potential antics. Last year, Elliot and Andrew Zimmern donned wrestling outfits and sang "Don't Stop Believing.” (Wild Turkey: Meet the Maker Tent; Elliott: In the Kitchen With HEB Tent) 11:00 a.m.Fire PitsDifferent chefs take up the fire pits each day, so return for dishes from Eden East’s locavore expert Sonya Cote, Olamaie’s Michael Fojtasek, and longtime favorite Shawn Cirkiel of Parkside Projects. 11:30 a.m.It Ain’t Easy Being GreenIn a town as rich in culinary tradition as New Orleans, it takes a lot to be the talk of the town. James Beard winner Alon Shaya’s eponymous Israeli and Louisianan restaurant has done just that, scooping national awards and earning universal raves. This could be the most enlightening talk of the festival. 12:00 p.m.Grand Taste and Gospel BrunchThe Warrior Gospel Band plays the Grand Taste until 12:30 p.m., so find a drink and take advantage of some lovely music and the park. 1:00 p.m.The Chef Next DoorAmanda Freitag is well-known to all fans of food television as a Chopped judge and an Iron Chef competitor.

In this talk, she’ll showcase recipes from her 2015 book The Chef Next Door, which took classic restaurant recipes from her career, modified for home cooking use. 1:45 p.m.Glenfiddich’s Experimental Dome.It’s unclear exactly what an experimental dome from Glenddich Whiskey entails, but there will be high-end scotch served both neat and in cocktail format. 2:00 p.m.Beaujolais Beyond ClichesWine seminars are always fun at at the festival, and learning about Gamay in this seminar should be enjoyable. The grape’s reputation has crested in recent years and is a sommelier favorite, all while remaining affordable to boot. (Meet the Maker Tent) 2:30 p.m.Dance partyAustin legend (and President Barack Obama-approved) DJ Mel always closes out the festival with a set of old-school classics (think Prince and Michael Jackson) surrounded by fest-goers enjoying one last round of drinks. Dance, have fun, and finish off the weekend with frivolity. Auditorium Shores at Lady Bird Lake