After two decades of flying high, the wet-brined bird has lost altitude with many of the food-media influencers who sent it soaring.
“All of this insanity and these trends and this struggle about how we cook turkey are ridiculous, and we are continuously and always disappointed,” said Samin Nosrat, a New York Times Magazine food columnist whose book, “Salt Fat Acid Heat,” was recently turned into a Netflix series.
This year, Ms. Nosrat is taking a hard turn toward a turkey-free holiday. Guests at her Bay Area table will enjoy Dungeness crab and fried chicken with lots of vegetables.
“I get that it has a sentimental place,” she said, “but I am so over turkey.” [I know this is such a petty and niche thing but YES DUNGENESS CRABS, turkey is a cursed meat, there’s no way to make it taste good if you try to roast it whole, don’t do it, just get a divorce from Thanksgiving food (I mean, I get that with the tryptophan thing, there is a biochemical thing where people get to gently drug themselves with it, and that’s fine, but please don’t pretend it is a good food, it is not a good food, it is a bad food I HATE TURKEY)]
