There's something lovely about the simplicity of a brine-free, herb-roasted turkey [1]. But after years of enjoying the same turkey and cream gravy [2], a gal might want to try something a little radical on Thanksgiving. Maybe you're ready for a change — but you're not ready to bust out, say, the deep fryer quite yet — try our Southern spin on the big Thanksgiving bird. It's rubbed with a chili, garlic, onion, and mustard butter, then basted continually with a bourbon, apple cider, and brown sugar glaze. The results are shockingly flavorful — this is one risk worth taking. See for yourself.
