is a much more failproof path to tender, moist meat than roasting a whole bird is. This year our holiday turkey is inspired by Sean Sherman, who includes a recipe for cider-braised turkey in his book (2017). In our version—which has a different method and flavor profile from Sherman’s—turkey legs are braised in sweet-tart apple cider with onion, dried porcini mushrooms, sage, and a hint of ginger. There is no stock added; during the 3-hour cooking time the meat, skin, and bones of the turkey legs give up plenty of flavor and body to the cider, effectively creating their own stock. The rich dark meat emerges so tender it pulls from the bone with ease. For the sauce, the onion, ginger,
