Drape Your Holiday Bird in This Two-Ingredient Sauce
by Allie Chanthorn Reinmann from Lifehacker on (#65YKD)
Steaks often get finished with a compound butter, but poultry deserves a special butter of its own. After the holiday bird gets sliced and plated, it's all on its own-left to speak for itself and rely on what is, hopefully, a fantastic preparation method. As an offering that complements (or saves) every version of...