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In a recent article about pumping up the flavor of your traditional Thanksgiving turkey, TIME food columnist Josh Ozersky offers cooking tips accessible even to “those of you who aren’t molecular gastronomists, farmers or part-time vegans.”
Read Ozersky’s full column here.
If you’re still scrambling for last-minute Thanksgiving Day ideas, see TIME’s 2010 alternative Thanksgiving recipes, below:
Brussels Sprouts with Bruno’s Gorgonzola Fondue
Heritage Turkey in Parchment Paper
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