STEP BY STEP:


Haselback potatoes


1 2 3


slices from end to end, stopping your knife when it meets the spoons, about ¾ of the way through the potato.


Place two wooden spoons on either side of the potato. Cut ¹⁄8


-inch-thick SLOW COOKER FALL POTPOURRI Kitchen hack


Make your home smell amazing with fruits and spices from your kitchen! Add orange slices, some fresh cranberries, rosemary sprigs, a cinnamon stick, and a few whole cloves to your slow cooker. Fill halfway with water, then simmer on low, uncovered, for 3–4 hours, adding water each hour as needed. Discard the fruit, herbs, and spices after each use.


Gently separate the potato slices with your fingers (the starches in the potato can make them stick together).


Q & A


Q: DO I REALLY NEED TO BRINE MY TURKEY?


Brush half the butter over and in between the slices (they’ll open slightly as they roast so it’s easier to add the second coat). Find the recipe for Hasselback Sweet Potatoes with Bourbon-Maple Butter on page 91.


A: A dry brine, or salt rub, is the secret to the best holiday turkeys. As it rests in the fridge, the salt infuses every part of the bird with flavor, tenderizes the meat, and pulls moisture from the skin so it becomes extra crispy when roasted. If starting with a frozen turkey, you can thaw and brine it at the same time: Rub with salt, place on a rimmed platter or foil tray, and refrigerate 2–3 days before roasting.


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