Food & Wine USA - (11)November 2018

VINEGAR-
BRINED ROAST
TURKEY
RECIPE P. 82

BUTTERMILK

BISCUITS

RECIPE P. 81

CRANBERRY-

AND-CITRUS

CHUTNEY WITH

FENNEL POLLEN

RECIPE P. 82

“Growing up, my mom

would use one of those fat

separators when she was

making gravy. I was always

baffled as to why people

would want to discard the

fat—it has so much flavor

from the turkey skin.”

—KRISTEN KISH