by Paul Kita

Bacon Pineapple Jalapeno Poppers These potent party appetizers dodge the deep fryer and nix the cream cheese while still packing serious flavor and heat. Cook. Eat. Grunt. <a href="http://www.menshealth.com/guy-gourmet/make-real-mans-jalapeno-popper" id="776ede4e-06f6-30a0-a938-ad5102b02b46"> Click here for the recipe </a> .

Cauliflower T-Bone Steaks You dont need meat to eat a satisfying meal. This feast leverages steaks cut from a hearty head of cauliflower, which you then turbocharge with a flavorful broth and finish on the grill. <a href="http://www.menshealth.com/guy-gourmet/sear-cauliflower-t-bone-steaks" id="cda089e1-7371-3324-a1f4-b41c240247e3"> Click here for the recipe </a> .

Spicy Kale Chips Pack in your greens with these crispy, guilt-free snacks. Theyre super-simple to whip together and only take about 20 minutes to bake. <a href="http://www.menshealth.com/guy-gourmet/bake-crunchy-spicy-kale-chips" id="985d1f44-6f32-3553-acc3-d35f8746aa08"> Click here for the recipe </a> . Related: <a href="http://www.menshealth.com/nutrition/best-snacks-men" id="edd42e84-a322-35a1-a62c-ed3c875ccf60"> The 20 Best Snacks for Men </a> Gallery Stock

The Ultimate Chicken Soup Few meals satisfy quite like homemade chicken soup. The secret to making a bowl better than Moms? A more flavorful cut of chicken, fresh herbs, and a bunch of vegetables. (The recipe includes pasta, but feel free to skip.) <a href="http://www.menshealth.com/guy-gourmet/cook-ultimate-chicken-soup" id="70d39a1c-d43f-35d7-a059-25eeea0be2cc"> Click here for the recipe </a> .

Bacon-Wrapped Omelet Bites This breakfast (or lunch, or dinner) recipe is one of the most popular Guy Gourmet recipes of all time. The bacon might have something do to with it, but credit the easy prep steps and the portability too. <a href="http://www.menshealth.com/guy-gourmet/bake-bacon-wrapped-protein-packed-omelet-bites" id="3ef8199a-e099-306c-a25f-dcd1eec8fa08"> Click here for the recipe </a> . Related: <a href="http://www.menshealth.com/nutrition/does-bacon-cause-cancer" id="7066720c-c3fa-31e5-a55d-3b015f0cb22e"> The Only 4 Things You Need to Know about Bacon and Cancer </a>

Orange Salad Looking for an easy way to eat more fruit? Use this citrus-loaded meal, which also includes a few savory ingredients, for a taste of something different. The salad also works as an awesome base for grilled chicken, fish, or shrimp. <a href="http://www.menshealth.com/guy-gourmet/slice-sweet-and-salty-summer-orange-salad" id="9096c074-1156-3659-af14-12abe97b5968"> Click here for the recipe </a> .

Lettuce Tacos Turn to these five strategies, provided by chef Tyler Florence, to house more vegetables, crank up the flavor, and satisfy your gut. (Skip the cheese and corn if Paleo is your thing.) <a href="http://www.menshealth.com/guy-gourmet/upgrade-your-tacos" id="a0ae3269-9710-3964-a60b-7e700318e76c"> Click here for the recipe </a> .

Ratatouille Yes, its French. No, that doesnt mean its complicated. Cook this vegetable-heavy meal once and youll turn to it every time you want to chow down on something healthy. <a href="http://www.menshealth.com/guy-gourmet/warm-ratatouille" id="f1d6216f-28ed-358d-aeb9-2ab35afb9cd1"> Click here for the recipe </a> .

8 Paleo Meals That Actually Taste Good

Theres just one problem: Ive never cooked a bird in my life, let alone a fowl with a major holiday riding on its success.

My preliminary recipe research only amplified my self-doubt. As a first-timer, I wanted the simplest strategy for turning out a winning turkeynothing fancybut a quick Google search revealed that from oven temps to turkey tools, every chef and their mother-in-law has a different take on the best turkey technique.

Related: <a href="https://www.menshealth.com/nutrition/a19523475/easy-thanksgiving-leftovers/" id="c46fa003-b6f6-3d3f-aaf7-3192141e8848"> 4 Easy Ways to Upgrade Thanksgiving Leftovers </a>

Where should you stuff your stuffing? How often should you baste? To brine or not to brine?

To make matters worse, every recipe is framed as the be-all and end-all of turkey recipes. Smoking your turkey, steaming your turkey, frying your turkeyhow could all of these recipes be the recipe?

I was tempted to just give up and wing it, but I decided that if I was going to shove my hand in an animals cold carcass and yank out its body parts, it had better be worth it.

So I asked for help. I went to the top: Nathan Myhrvold, Ph.D., is perhaps the worlds foremost food-science authority. He also happens to be a Princeton-educated physicist, an inventor, and a former student of Stephen Hawking.

Related: <a href="https://www.menshealth.com/nutrition/g19547527/best-high-protein-recipes/" id="d774dc94-1a35-37f6-a9ae-9ea75ccf7ef1"> 32 Ultimate High-Protein Recipes </a>

After Myhrvold left his position as chief technology officer at Microsoft, he trained as a chef and then built The Cooking Lab in Bellevue, Washington, where he and his team explore the intersection of food and science.Their findings fill the pages of the five-volume, 2,400-page work Modernist Cuisine: The Art and Science of Cooking, and the recently published Modernist Cuisine at Home, designed for cooks like me.

The gist of what he told me? A large percentage of definitive recipes youll find are gimmicky, many of the steps are unnecessary, and roasting the perfect Thanksgiving turkey really is (and I exhale a sigh of relief here) quite simple.

And hes right. I know, because I roasted a turkey according to Myhrvolds scientifically proven advice and it came out crispy, tender, juicy, and loaded with flavor. So, this Thanksgiving, I invite you to ignore the hyper-involved 18-step methods, ditch the deep fryer, and relax.

Related: <a href="https://www.menshealth.com/nutrition/g19546267/7-ways-to-cook-better-steak/" id="fbe82d7d-e888-3da9-ad1e-e42875b4b658"> 7 Ways to Cook a Better Steak </a>

Roasting an amazing turkey is easy as pumpkin pieso long as you avoid these 7 turkey myths:

<h1> Turkey Myth #1: You must buy your turkey fresh, not frozen </h1>

Buying your turkey straight from a local farm is a great way to support your community, but, according to Myhrvold, itll do little for the flavor of your fowl.

I would not be afraid of a frozen turkey, he says. A professionally frozen turkey thats defrosted properly is generally going to be pretty damn good. (We like the organic, antibiotic-free birds from <a href="http://www.bellandevans.com/" id="54d3eaee-f993-34d1-ae48-f116b239b373"> Bell &amp; Evans </a> .) And for turkey thawing tips, <a href="http://www.fsis.usda.gov/factsheets/turkey_basics_safe_thawing/index.asp" id="31843b14-6ace-3601-a579-cf633b6df28d"> follow these rules from the USDA </a> .

Related: <a href="https://www.menshealth.com/nutrition/a19527651/smoke-the-ultimate-turkey/" id="cdcbd359-7fb5-3312-a876-1ee10f1bfa9d"> Smoke the Ultimate Turkey </a>

<h1> Turkey Myth #2: Salting the skin is just as good as brining </h1>

For the average home cook, Myhrvold says briningsubmerging meat in salty wateris the ticket to tender turkey. The reason: By the time most birds brown, theres a good chance the white meat will dry out.

The salt in brine modifies the proteins and makes them hold more water, which makes your flesh more juicy, he says.

Your brining options: You can either soak the bird in the brine, or inject the solution directly into the meat using a kitchen syringe.

<h1> Turkey Myth #3: You need a ton of herbs and spices </h1>

Save the special seasonings for the gravy.

Any spices that you add are only going to be on those tiny little bites of skin, says Myhrvold.

The brine takes care of most of the flavor. Keep the seasoning simple: Before buttering the bird, brush it with soy sauce (for depth of flavor and salt) and paprika (for that kick of something special). Thats it.

Related: <a href="https://www.menshealth.com/nutrition/a19548119/spice-rubs-for-chicken/" id="7161d067-e481-3731-a8fc-81341e91375f"> 5 Spice Rubs That Make Chicken Mind-Blowingly Delicious </a>

<h1> Turkey Myth #4: You need a special roasting pan </h1>

Some people fetishize cooking equipment to this huge degreeyou know, You need this special roasting pan, says Myhrvold. Thats bullshit. Any pan that will hold the juices so that they dont make a mess in your oven will work.

If you want a simple, inexpensive piece of gear thatll elevate the flavors of the turkey, pick up a V-shaped roasting rack. It allows air to circulate around the turkey, which helps the turkey brown evenly.

Related: <a href="https://www.menshealth.com/trending-news/g19548592/kitchen-tools-every-man-needs/" id="a57dc2a2-f020-38d6-a2a0-34bb0cf6bfc6"> The Only 5 Tools a Man Needs In His Kitchen </a>

<h1> Turkey Myth #5: Cooking your stuffing inside the bird yields tastier results </h1>

According to Myhrvold, this method doesnt do much for the flavor, and it can also be dangerous.

The inside of the turkeys not that big, so the ratio of meat to stuffing is never right, he says. Plus its hard to get it out again, and there are food safety concerns because the birds so big and thick that it takes a long time for the heat to get in there.

The takeaway: Stuff your face, not your bird.

(And for even more crazy delicious meal ideas, pick up a copy of <a href="http://www.mhguygourmet.com/mhguygourmet/index?keycode=230873&amp;utm_source=Menshealth.com&amp;utm_medium=Textlink" id="1eb6b274-7a69-337c-ac3c-745f02b5cfde"> The Guy Gourmet Cookbook </a> from Mens Health. It includes 150 power-packed breakfasts, fast dinners, and big-batch meals you have to try.)

<h1> Turkey Myth #6: You should stick with one oven temp </h1>

To get a brown bird, you need the skin to be dried out and heated to at least 300 degrees, which means the oven needs to be much hotter than that, explains Myhrvold. But if you did that the whole time, youd overcook the outside, and the inside would still be raw.

Think of it like grilling. If you have a thick T-bone, youre going to want to sear it on both sides over intense, direct heat to develop that caramelized char.

Then, you move it off the heat, close the lid, and allow the inside to cook. Same premise, different animal.

<h1> Turkey Myth #7: The more basting, the better </h1>

As the turkey cooks, fat from the bird will drip into the roasting pan. Most people think that basting the turkey with its own fat results in juicer meat.

Thats falsemost of the juice just falls right back into the panbut basting does help with one thing: crisping the skin. Think of it as a lighter form of frying: When the fat in the juices settles on the skin and is exposed to the high heat of the oven, it causes the skin to sizzle and crisp.

Related: <a href="https://www.menshealth.com/nutrition/a19529171/the-1-fried-food-you-should-eat-now/" id="a50c970d-2f09-3163-afbb-58809de96536"> The #1 Fried Food You Should Eat Now </a>

One caveat: I wouldnt baste it very often, but as the bird gets further along, youre going to be checking it just to make sure everythings OK, says Myhrvold. And when you do, squirting it with drippings using a bulb baster is a smart thing to do.

To ensure your birds skin stays covered in fat between basting, do this: Cover the turkeys breasts with a piece of cheesecloth soaked in butter or oil while it roasts.

Ready to roast? Don your oven mitts, gentlemen. Its time to turkey.

What youll need:

1 10-lb turkey Salt for brining 1/2 stick butter, melted 2 tsp soy sauce 1/2 tsp paprika 1 piece of cheesecloth soaked in melted butter or olive oil, large enough to cover the turkeys breasts

How to make it:

1. First, brine the bird. If youre submerging your turkey in brine, place the bird in a large container, such as a cooler or large stockpot. Grab a cleaned gallon jug, fill it with water, and pour it over the turkey, until the bird is submerged, counting gallons as you go.

Then, remove the turkey from the cooler and add 1 cup of salt for every 1 gallon of water you added. Stir until the salt dissolves. Put the turkey back in the cooler, cover, and refrigerate for 24 hours.

If youre injecting the bird with brine, combine 1 cup of water with 1 Tbsp of salt for every 5 pounds of turkey (for this recipe, youll need 2 cups of water and 2 Tbsp salt). Fill the kitchen syringe with the solution and inject the turkey throughout the meat beneath its skin. Refrigerate the turkey, uncovered, for 24 hours.

2. Preheat the oven to 425F. Take the turkey out of the refrigerator and rinse it thoroughly with water. Pat the skin dry with paper towel, and place the turkey on a large cutting board. Combine the soy sauce and paprika and brush the turkey evenly. Allow the turkey to sit for until the sauce dries, 5 to 10 minutes.

Then brush it with half the melted butter. If youre using the cheesecloth, soak it thoroughly in the remaining melted butter, and cover the breasts. Place the roasting rack on a baking sheet and place the turkey on the rack.

3. Slide the turkey into the oven and roast until the skin begins to brown and crisp, about 30 minutes. Reduce the heat to 325F, and continue roasting until a thermometer inserted at the thickest part of the thigh reads 160F, about 2 hours for a 10-lb turkey).

Let the bird rest for at least 30 to 50 minutes, during which the temperature should climb to 165F and the bird will become juicier. Carve.

Related: <a href="https://www.menshealth.com/nutrition/a19529502/how-to-carve-a-thanksgiving-turkey/" id="2ca135ab-fb25-3378-aad1-fc9d0aa9aae4"> The Easiest Way to Carve a Thanksgiving Turkey </a>

<h1> BONUS: The Easiest Thanksgiving Stuffing </h1>

1 Tbsp olive oil 2 large onions, chopped 2 celery ribs, chopped 2 tsp poultry seasoning 3 cups turkey or chicken stock 1 lb day-old sourdough bread, cubed 3/4 cup chopped fresh parsley 4 Tbsp (1/2 stick) unsalted butter, melted Salt and ground black pepper

1. Preheat the oven to 350F. Heat the oil in a large pot over medium heat. Add the onions, celery, and poultry seasoning. Cook until softened, about 6 minutes. Add the turkey stock and bring to a simmer.

2. Remove the pan from the heat and stir in the bread, parsley, and butter, tossing to combine well. Season the stuffing and transfer to an oiled 3-quart baking dish.

3. Cover with foil and bake for 20 minutes. Uncover and continue to bake until well browned, about 20 minutes more.

The 7 Scientific Secrets Of Better Turkey

In the spirit of selflessness, this year I offered to relieve my mom of her Thanksgiving turkey duties and roast the big bird myself.

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by Paul Kita

Articles written by the author

8 Paleo Meals That Actually Taste Good

The 7 Scientific Secrets Of Better Turkey