Meal Assembly Watch

I find this article interesting because of the regional aspect of how people prepare the Thanksgiving feast. And also there are a few recipes included at the end including brining the turkey which I have heard really adds some great flavor. I haven’t tried it myself, but I really want to.

You might think Thanksgiving turkey comes in only two flavors: dry or not. But regionally inspired differences in spices, ingredients and cooking methods can separate a bird roasted in Boston from one in Baton Rouge.

“When I think of the Southwest, I think of very flavorful distinctive ingredients: fiery, smoky chiles like chipotle, pungent herbs — epazote, cilantro — and spices like cumin,” says Sarah Tenaglia, senior food editor at Bon Appetit magazine.

“In the Midwest, think hearty comfort food that’s not based on strong spices. You’re not going to see the assertive flavors that pop up in some of the other regions,” says Tenaglia, who has tasted plenty of turkey during her 23 years with the magazine.

Talking turkey: Give your bird a regional accent with different spices

Other Articles of Interest:

• What’s in that fast food you’re eating?
• Can meal assembly be invited home for Thanksgiving?
• Mr. Food no-fuss Meals
• Happy Thanksgiving!
• Surviving the Summer Months
• When gas hits $5
• Martha Stewart’s company is doomed
• $3.50 a serving just doesn’t add up
• Is Our Big Debt Doing Us In?
• National Restaurant Association Calls for Entries for ‘Hot Chef’ Challenge on YouTube