If turkey were truly remarkable, we’d be eating it year-round. Instead, once a year, this forgettable bird steps into the spotlight. Every November, we start the same debate: roast, spatchcock, or fry? If I had to choose, I’d lean toward frying — it makes the meal an event. But if I’m sticking with the oven, spatchcocking wins. A flat bird cooks evenly and stays tender. Still, the absolute joy isn’t the turkey itself. It’s the leftovers — the sandwiches. And honestly, it’s the company.

So, how do you capture the wow factor of frying a turkey during holiday gatherings without actually serving turkey? Cioppino, I say.

Cioppino is a one-pot showstopper. I love gathering the ingredients: imported fish stock from Pata Negra , seafood from Catalina Offshore , San Marzano tomatoes from M

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