In many ways, turkey is a bit of a blank slate when it comes to flavor. And that means you pretty much get out of it what you put in it.

So we decided to stack the deck in favor of flavor with this recipe. We combined a potent blend of savory ingredients for a dry rub to add tons of flavor to the turkey, but won’t require tons of work. But before we add the dry rub, first we douse the bird with savory, salty soy sauce. This not only helps the flavor, it also gives it a wonderful bronze color.

Porcini-Soy Turkey
With Shallot-Truffle Gravy