A TURKEY FOR EVERY TABLE
Give It a Moroccan Twist Chef Marcus Samuelsson stuffs his turkey with lemon and sage, then brushes it with citrus, garlic and ras el hanout, a North African spice blend. Make the Most of Leftovers Make concentrated stock with turkey scraps and freeze. These supercharged cubes add flavor to pastas, grains and sauces. Grab a Beer Adding Guinness or another dark beer to your brine lends toasty flavor and helps give the turkey a burnished glow. Butter It Up Inspired by porchetta, the crackly skinned Italian pork roast, this bird gets a layer of fennel-scented butter under its skin. Be Smart About Scraps F&W's ingenious Thanksgiving "scrapbook" turns your compost pile into incredible dishes like pasta with radish greens pesto or roast pork with a paste made from beet peels. CLOCKWISE FROM TOP LEFT: PAUL COSTELLO; CHRISTINA HOLMES; CON POULOS…
