If you’re hosting Christmas for a large group, you’ll need to think of ways to pack in a lot of flavours without making main dishes unapproachable for picky eaters. Garlic is a popular and versatile savoury ingredient, but for the garlic averse, heavily loading the turkey or mashed potatoes with hunks of the pungent stuff…
I have many turkey takes, but my strongest fowl conviction is that that the big bird is best when broken down into light and dark, and then cooked separately. Yes, you sacrifice the whole-bird visual, but honestly who cares? I would rather have it taste good.