Real, properly made fruitcake should be celebrated, not scorned, according to Claire Saffitz, but that requires a lengthy aging process. Her recipe for One-Day Fruitcake skips the fuss but keeps the flavor.
It took several weeks of testing and a dozen birds to get a reheated turkey that tastes very nearly as good as it did right after roasting, with a juicy breast, tender dark meat and glistening, crispy skin.
This recipe for a make-ahead Thanksgiving turkey offers flexibility for traveling, in addition to flavor. After spatchcocking, the bird is slow-roasted and then reheated in a pan, retaining both its juiciness and crispy skin.
The puzzle I had to solve was not only how to do this without drying out the breast or making everything soggy, but also how to make it truly delicious.