Spatchcocked Dry-Brined Turkey with Make-Ahead Gravy

Spatchcocked Dry-Brined Turkey with Make-Ahead Gravy

Removing the backbone from the bird (aka spatchcocking) ensures the dark and light meat cooks evenly. Do it yourself with the help of our easy instructions, or have your butcher do it for you. The turkey is marinated with a dry brine of sage, fennel, orange zest and salt for 24 to 48 hours for juicy, flavorful meat, but you can add the rub just before roasting if you’re in a rush.

Savory Stuffed Mini Pumpkins-LU5A1809

Savory Stuffed Mini Pumpkins

These mushroom-and-quinoa-stuffed mini pumpkins contain all of the flavors of fall. With savory herbs and a hint of tart-sweetness from dried cranberries, these adorable little stuffed pumpkins will be the hit of your next fall gathering!

Tomatillo Green Chili-LU5A0500

Tomatillo Green Chili

This light, yet satisfying tomatillo green chili contains the delicious flavors of cumin, coriander and a trio of roasted chili peppers paired with hearty chicken and cannellini beans.