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Photo: <a href="http://www.flickr.com/photos/tuchodi/">tuchodi</a> on Flickr

This year, we’re trying something new for our Thanksgiving turkey. I’m making a marinade of coconut milk, buttermilk and pomegranate juice. I think this will ensure a really moist holiday bird.

Start this the day before by brining the turkey in a saltwater mixture. Then on the day of, transfer the turkey to a flavorful marinade that will seal moisture in. With 2 1/2 hours of roasting, you’ll have plenty of time left to get your other dishes done in time.

Find more recipes and information from Marcus Samuelsson.