How to Cook a Turkey and All Other Trimmings

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Description: We know: You've got fifteen people coming for dinner and you don't have a menu yet; you're cooking a holiday meal for your family for the first time; it's Thanksgiving morning and your turkey is still partially frozen. How to Cook a Turkey... And All the Other Trimmings is here for you. Think of it as your always-reliable answer book, a go-to reference that will guide you through your holiday entertaining with good food and good cheer. 

Everything you need for a delicious meal is inside, from tips on time management, so you can actually sit down and eat with your guests, to scrumptious ways to use up your leftover roast turkey. There are charts on how to figure out the right size turkey for your get together, as well as how long to cook it, plus step-by-step instructions on any task you might come up against, from trussing a turkey to weaving a lattice-topped pie crust. 

Then there are the recipes, more than 100 in all. Tested in the kitchens of Fine Cooking magazine, these are recipes you can count on for every aspect of your holiday dinner. Begin the meal with tantalizing starters, soups, and salads like Stuffed Mushrooms with Pancetta, Shallots & Sage, Silky Leek & Celery Root Soup, and Boston Lettuce Wedges with Mimosa Vinaigrette. Then it's on to the main event -- serve your roast turkey up with a classic bread stuffing, or make your own tradition and come to the table with Maple-Brined, Wood-Smoked Grilled Turkey or Dried Apricot & Date Stuffed Turkey Breast with Marsala Glaze. We've also included plenty of side dishes to choose from, including an entire chapter on potatoes. 

And then there's pie: Apple Cider Pie, Bourbon Pumpkin Tart with Walnut Streusel, Chocolate Pecan Pie. If pastry isn't your preference, how about Triple-Chocolate Cheesecake or Pumpkin Bread Pudding? 

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Condition: Good condition.