Poultry

Pomegranate molasses is sold in many ethnic markets and health-food stores.

The USDA recommends cooking duck breasts until they register 170°F. For a moister breast, we cooked ours to 125°F; after it rests, the duck will be cooked to medium-rare. Chicken is also delicious in this recipe: Substitute four 12-ounce boneless skin-on chicken breast halves for the duck. In step 3, don’t score the breasts. To cook, heat 2 teaspoons oil in a large skillet over medium heat; cook until golden brown, about 10 minutes. Flip the chicken, and transfer to the oven. Cook until the chicken reaches 175°F, about 25 minutes. For the sauce, substitute dry white wine for the red wine.

For indirect cooking on a charcoal grill, rake hot coals onto opposite sides before grilling; place a foil pan in the center to catch drippings. Set the turkey on the grates over the pan; grill, covered but with the vents partially opened.

To bake individual pies, use 6 10-ounce ramekins, and reduce cooking time to 20 to 30 minutes.

Moussaka may be assembled 1 day in advance and refrigerated; bake for an additional 15 to 20 minutes, or until the center is hot.

It may seem like a bit of trouble to brine the turkey, but it is well worth it: This is the best turkey we’ve ever tasted. If you don’t have a stockpot large enough to hold the turkey, you can use a new plastic tub instead. It is helpful to have an extra refrigerator to brine the turkey, as it takes up a lot of space.

If you can’t find precut chicken quarters, ask your butcher to quarter a 5-pound chicken and remove the backbone.

Add the giblets and neck to the pan with the turkey 1 1/2 hours after the oven temperature is reduced to 350°F in step 5 (recipe above).

Season the chicken a day ahead so it has time to absorb the flavors.

We brined our turkey for 24 hours, so leave plenty of time for this recipe. If you don’t brine yours, skip steps 1 and 2. The USDA recommends cooking the turkey until the thickest part of the thigh registers 180°F. For a moister bird, we cooked ours to 165°F; it continues to cook outside the oven as it rests.

You can bake the chicken wings a day ahead and store them, covered, in the refrigerator; bring them to room temperature before grilling.

These can be made up to 1 day ahead or frozen up to 1 month ahead. Bring to room temperature before baking.

Hard cider has been fermented, so it contains alcohol. It is a traditional ingredient in Normandy, France, but you can substitute dry white wine.

This recipe yields excess chicken stock. The excess can be kept in plastic containers and frozen for several months.

The potatoes must be parboiled so they will be done at the same time as the chicken.