Admit it, pecan pie is usually too sweet. Our solution?

Eliminate this ingredient. Better free recipes ahead—you'll see (and taste!) [Get all our recipe secrets and product reviews]( [14 Days Free! Love Cooking. Ace Thanksgiving. Get All Access > Featured recipe image: Old-Fashioned Pecan Pie]( [Love Cooking Even More with All Access]( Dear friend, There comes a time each November when Thanksgiving planning and prep kicks into high gear. For me, it’s this week. The test kitchen works for you, my fellow home cook, so here are a few recommendations for new recipes and reliable tools. You’ll find more in our 2022 Thanksgiving Guide. Our new Herbed Roast Turkey with Gravy, with its genius trick and three herb paste options, proves there are still revelations to be had in turkey roasting. This year’s Thanksgiving salad (an annual surprise for my guests) may well be this sweet potato salad based solely on a member’s comment: “I wanted to eat it all by myself in one sitting!!!!” On the tool front, a sharp, well-designed knife makes food prep infinitely easier. Our favorite 8" chef’s knife is a bargain. [Roasted Turkey and Gravy with Herbes de Provence and Lemon; Sweet Potato Salad with Cumin, Smoked Paprika, and Almonds; The Best Chef's Knives for $75 or Less]( Thanksgiving cooking is an adventure. We’re your guide, your coach, your timeline advisor, and your trusted answer go-to. [Try All Access free for 14 days and dig right into the best recipes]( and product reviews for everything from chicken broth (concentrates are better bets, don’t pay to ship water!) to best buy equipment (never overspend on tools and appliances again.) You’ll also get every episode of our public TV shows, how-to video clips, shortcuts based on cooking science, clever hacks, and more. Join now and let’s make this Thanksgiving—and all the days before and after—the best yet, full of delicious cooking, family, and friends. [Jack’s Signature] [Jack Bishop. Chief Creative Officer.] P.S. All-Access members also love using our better-than-ever app and scoring always-free shipping from our shop (gifts for you and yours!). Get both when you join today for just $45! [Get Digital All Access for “OMG that's amazing!” dishes. Get 14 Days Free > Then save 40% on a year]( [Icon] Featured Member Benefit Step by Step [Julia Child's Stuffed Turkey, Updated]( Our recipe instructions are written for clarity by our test cooks with feedback from at-home recipe testers, and not to score high rankings in search engines by repeating key words but falling short on key information. Many recipes also include step-by-step illustrations or photos. Our now-iconic take on a classic Thanksgiving recipe–Julia Child’s Stuffed Turkey, Updated–features these steps for a showstopping centerpiece. Breaking down the bird before roasting allows every part (plus the stuffing!) to cook evenly in less than 2 hours. [1. Deconstructed Bird. Prep the turkey by detaching the leg quarters, boning (and trussing) the thighs, and removing the backbone.]( [2. Brine Breast, Season Thighs. Brine the breast for up to 12 hours to keep it juicy when roasting. Season the interiors of the thighs with sage, salt, and pepper.]( [3. Make Stuffing. Dry out the bread cubes in the oven (rather than simply using stale bread) to help ensure stuffing that becomes perfectly moist but not wet when roasted under the bird.]( [4. Roast Breast First. Give the breast, placed skin side down in a skillet, a 30-minute head start in the oven to jump-start cooking and browning the skin-without incinerating the stuffing.]( [5. Roast the Rest. Place the partially cooked breast and the leg quarters on the stuffing in a roasting pan and roast, reducing the heat after 30 minutes, until the turkey is done, about 40 minutes longer.]( [Nutty, sweet and crusty]( Skillet-Roasted Brussels Sprouts The best brussels sprouts recipe you’ll ever find takes these diamonds of the vegetable world from raw to perfectly caramelized, crispy, and browned in just 20 minutes . . . with no oven time. Ideal for any night, our stovetop cooking method means that your sprouts won’t be in line for oven space on Thanksgiving—or worse, combined with a different dish and cooked at that dish’s oven temperature (respect the sprouts!). Our genius technique—start the sprouts in a cold skillet with just a little oil and water—is definitely “share with your friends” worthy. Flavor variations including lemon and Pecorino, maple syrup and smoked almonds, pomegranate and pistachios, and gochujang and sesame seeds keep things interesting. [Icon] Member Comment “Really appreciate the technique in this recipe, gives you the caramelized nutty flavor that I only had associated with roasting in the oven. Cooking in the skillet was so easy! And faster too.” – Susan P., All-Access Member [Icon] Product Ratings Extra-virgin olive oil is an ingredient that many cooks reach for every day, so it deserves repeat attention from the ATK Reviews team. We made an exception to our usual ranking system (yes, we do have a top pick) to categorize 10 premium extra-virgin olive oils by their flavor profiles (from mild to robust) based on our tasters’ comments. Our fans appreciate that test kitchen tasters go the extra mile to find the best products that deliver flavor and value. Try All Access and find your next great bottle of premium EVOO. [Olive Oils. Mild: Buttery and silky. Medium: Fruity and sweet. Robust: Peppery wallop.]( [More cooking success and less stress! Get 14 Days Free > Act now. Ace Thanksgiving]( [Tradition with a twist]( One-Pan Turkey Breast & Stuffing If you’re not going the Julia Child route but looking for a holiday-worthy turkey and stuffing cooked together in one pan, this recipe creates a stuffing packed with savory poultry flavor while cutting down on dirty dishes. Using a 6-pound turkey breast (instead of a whole bird) makes for easier carving and eliminates one of the most challenging parts of cooking turkey, trying to sync the cooking times for white and dark meat. We used ciabatta bread (bigger pieces retain some chew as they soak up flavors). Serve with traditional turkey gravy or our vibrant, bright, and gorgeous sauce with pomegranate seeds and parsley. [Icon] Member Comment “This site helped me make one of the best meals I’ve ever cooked. The turkey was juicy and flavorful. The pomegranate sauce was bright and sharp in the best way. The dressing was so good—crispy and soft, savory and herby. Perfect. I also made Honey-Lemon Thyme carrots and Make-Ahead Mashed Potatoes (perfectly creamy and still excellent for leftovers). Maple cheesecake was dessert. All delicious. Thanks, y’all!” – Wendy H., All-Access Member [Honey-Glazed Carrots with Lemon and Thyme, Make-Ahead Mashed Potatoes, Maple Cheesecake]( [Icon] Member App Our app brings all the features members love about our sites into your phone, and offers convenient tools that make planning, shopping, and cooking easier. See exclusive weekly recipe collections, access Favorite recipes and recently viewed recipes, get our ingredient and equipment picks within recipes, create one-click shopping lists, watch episodes of our TV shows . . . and that’s all before you begin cooking. In the kitchen you’ll love the ingredients pop out feature; cook along with the steps and reference the list of ingredients at the same time with scrolling up and down. [Screenshots from the app]( [Discover secrets to Thanksgiving recipes millions count on. Get Free Access > Then join for just 86 cents per week]( [Say bye to too-sweet pie]( Old-Fashioned Pecan Pie The overly sweet, artificial-tasting pecan pies of today are a far cry from their 19th-century inspiration. In pursuit of just-sweet-enough pecan pie that’s the ideal interplay of crunchy nuts (the MVPs of this show), smooth custard, and flaky crust, we eliminated corn syrup and embarked in exhaustive testing of other sweeteners from traditional syrups (cane and sorghum among them) to more readily available options. A mix of maple syrup, brown sugar, and a little molasses was ideal, but it yielded runny filling. We turned to a common dairy product for help and loved the slightly custardy element it brought along. Use our easiest-ever Pat-in-the-Pan Pie Dough or our winning pre-made pie dough. [Icon] Quick Tip [Temping pecan pie]( How to know when your pie is done? A well-browned crust is more flavorful than a blond one, and it won’t be doughy in the middle. Our favorite pie plate (from Williams Sonoma) is made of gold-colored aluminized steel, a material that gives pie crusts optimal browning; even bottom crusts emerge crisp and flaky. Bake until the internal temperature of your pecan pie is 185 degrees. [Icon] Video Watch our test cook make Old-Fashioned Pecan Pie. This pie can be fully baked, cooled, and refrigerated up to one day ahead. Simply let the pie come to room temperature before serving. [Prepping pecan pie for the freezer]( [They'll remember your pie and your cooking skills. Get All Access > Cook confidently with 14 days free]( Trending with our members: [Wild Rice and Mushroom Soup. 4.9/5 rating. 269 comments. Tags: Main Courses, Soups, Rice.]( [Brazilian Shrimp and Fish Stew (Moqueca). 5/5 rating. 318 comments. 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