Russ Parsons’ dry-brined turkey with a butternut squash purée

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When Food52 launched in 2009, the idea was to create an online community for cooks to exchange ideas and recipes. The website’s founders, Amanda Hesser and Merrill Stubbs, just published a new cookbook, “Food52 — A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead,” so we asked them for tips on how to turn the Thanksgiving feast into a resounding success.

If turkey is your jam, Hesser and Stubbs recommend giving Russ Parsons’ recipe a try. Parsons, formerly a writer and columnist for the LA Times, bases his recipe on a dry-brining technique that Zuni Café in San Francisco uses to season its roasted chicken. The result is a “perfectly juicy and crisp [bird], with none of the sponginess that you sometimes get with wet birds.” Then serve Amanda Hesser’s no-fuss butternut squash purée with your bird. The beauty of this orange vegetable side is it only requires one pan. Cook the squash, cover to soften, then mash!