Like the aurora borealis and Manolo’s Mary Janes, moist, juicy turkey straight off the bird is a rare sight. Why? Because the annual family portrait just wouldn’t be the same without a fully intact golden-brown spectacle.

Of course, the fastest way to get evenly cooked meat is to separate the white from the dark. But for those of you determined to uphold tradition, we consulted local expert Chef Roy Darling of the The Westin Boston Waterfront hotel, and he assures us that this method will do the trick.


Craving more? Check out Chef Darling’s Rue-exclusive turkey recipes. Then visit our Prepare a Thanksgiving Feast: Cookware & Gadgets Boutique on Wednesday, November 6, at 11AM ET, to get started.

By Julia Ivins, Staff Writer

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November 6, 2013

One you. One oven. And a giant group of people coming over with high expectations and probably a few special side-dish requests. There’s no denying it – whether it’s your first or fifteenth time cooking Thanksgiving dinner, it can be a daunting project. To help, we chatted up Chef Roy Darling, who helms the culinary throne at The Westin Boston Waterfront hotel, for some turkey tips ideal for beginners and veterans alike.

His response? Two must-try roasted turkey recipes ideal for all skill levels. Simply click, print, grab your oven mitts, and try your best not to drop the bird.

Roasted Turkey Recipe for Novices

Continue reading for the “Roasted Turkey for Experts” recipe card »

October 23, 2013