Kapnos Taverna Has Spit-Roasted Turkeys

Yearning for more oven real estate on Thanksgiving? Free up those racks by trusting Kapnos Taverna’s George Pagonis with the turkey. The executive chef at the Greek-inspired Ballston restaurant brines the birds in salt, honey, citrus, thyme, peppercorns, coriander, fennel seeds and fresh bay leaves for 48 hours. He then supervises them overnight as they turn on a hickory wood-fired spit. The result is a main attraction as smoky and moist as a slab of good brisket (approximate price per bird: $120). Sides such as chestnut stuffing or squash orzotto (around $44; prices may vary) are also available for pickup. Get your order in early through the Kapnos Taverna website, and expect your family to demand an encore performance next year. kapnostaverna.com