Martha_Stewart_Living_November_2016

RECIPES BY LAURA REGE; FOOD STYLING BY LAURYN TYRELL; PROP STYLING BY SARAH VASIL

recipe revamp

Flipping the Bird

Here’s one instance where the act is

right, not rude. The benefits of roasting

a turkey breast-side down are twofold:

The dark meat cooks faster when it’s closer

to the heat source, and the juices

trickle down for extra-moist breast meat.

Talk about a turn for the better.

PHOTOGRAPHS BY BRYAN GARDNER

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EVERYDAY FOOD

November