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Collier’s Cuts: The Revolution Runs through Pittsburgh in ‘How to Rob a Bank’

By
Kylie Thomas
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0
Nicholas Hoult in dark eye shadow and a yellow jacket with a raccoon mask on top of his head.
Nicholas Hoult stars as Ryan in HOW TO ROB A BANK, from Amazon MGM Studios. Photo credit: Megan Schoenbachler © 2026 Amazon Content Services LLC. All Rights Reserved.
An orange rating card for How to Rob a Bank with a photo of John C. Reilly as a cop and a 3.5/5 star rating.

The stylish action film How to Rob a Bank, a heist movie for the digital age, pits a group of extremely online Robin Hoods against a ragtag bunch of dispirited foes. Vitally for local audiences: It was filmed and is set in Pittsburgh, and there’s a recognizable location in nearly every shot.

Nicholas Hoult stars as Ryan, the leader of an online anti-capitalist collective known as Who’s Hungry. Their frenetic, often hilarious videos provide instructions and advice for other would-be bandits — while also making the argument that an inherently unbalanced economic system makes extralegal means a necessity.

Along with his compatriots — primarily, his partner Emi (Anna Sawai), tech lead Hugo (Rhenzy Feliz) and friend Vince (Pete Davidson) — Ryan picks off small banks surrounding Pittsburgh, redistributing significant portions of the take to charities and even hostages.

John (John C. Reilly), a kindhearted if exasperated FBI agent, is tasked with foiling the troupe’s plans. He enlists the reluctant help of a hacker (Zoë Kravitz) on house arrest, offering freedom in exchange for assistance; the two bond, but never manage to align their intentions. In How to Rob a Bank — and, y’know, the world in 2026 — the good guys don’t seem quite so good.

While Mark Bianculli’s script leans heavily on its messaging — and every available cliche — its heart is in the right place and provides the necessary narrative to thread together Leitch’s action sequences. He’s the man for the job; Leitch is responsible for action-forward winners including The Fall Guy, Bullet Train and Deadpool 2. He knows his way around a car crash.

Pittsburgh Co-Stars in How to Rob a Bank

For viewers in Pittsburgh, it’s a feast of local references and locations. Much of the movie takes place in the heart of Downtown — including a climactic sequence involving a certain parking-garage feature recognizable to anyone who’s ever parked in the Cultural District — and Leitch (and cinematographer Jonathan Sela) use the city’s buildings and bridges as evocative backdrops.

It’s not mere scene setting. Pittsburgh’s topography — and its city-of-neighborhoods composition — factor into the plot itself. It’s a smart move for a crime thriller; the 2010 film The Next Three Days used the city similarly, making the geography an obstacle for its characters to overcome.

If it occasionally feels like pandering (Primanti Bros. features somewhat prominently) … well, we do like to be pandered to, don’t we?

While Pittsburghers may have outsized affinity for How to Rob a Bank, anyone should find it an enjoyable and easy watch with the glimmer of social commentary. It’s unlikely it’ll end up in anyone’s Top 10 when the year wraps up, but there’s always plenty of room for a sturdy action flick.

Scrooge Gets Spooky, in More Ways Than One, with Ebenezer — and More This Weekend

Director Ti West — who recently completed the superlative slasher trilogy consisting of X, Pearl and Maxxxine — makes a significant pivot with his follow-up, a ghostly adaptation of Dickens. In Ebenezer, the spirits are more frightening, London looms sternly over the characters and the imagery exudes coldness. West, however, is not the name most closely associated with this adaptation; its star, Johnny Depp, has become the subject, as the embattled actor attempts to emerge from the wilderness of scandal and return with a prominent project. Unfortunately, Depp seems to have lost his touch over the past few years; while there are a few momentary glimpses of the actor he once was in the film’s more serious moments, his hammy approach to the character feels like an uncomfortable remix of Captain Jack Sparrow — delivered by an amateur.

A Christmas Carol has been adapted so many times in so many formats that it’s difficult to remain invested in Ebenezer, despite a few bold directorial choices (and a striking Ghost of Christmas Past, played by Andrea Riseborough). Just watch The Muppet Christmas Carol instead — Gonzo is far more human than Depp.

What Else is There to Screen This Weekend?

Another Oscar hopeful gets a streaming bow this week, as the biographical drama Being Heumann drops on Apple TV. An adaptation of the memoir Being Heumann: An Unrepentant Memoir of a Disability Rights Activist, the film stars the lauded British actress Ruth Madeley as trailblazing advocate Judith Heumann. While the film may be overlooked come nomination time, Apple has surprised before, including by nabbing the first Best Picture trophy claimed by a streamer (for CODA).

Speaking of the Academy Awards, read beyond my review of Godzilla Minus Zero — a likely visual-effects contender in its own right — for some quick thoughts on La Bola Negra, the Spanish epic almost certain to earn some gold on Oscar night. Both are among the many recent films I enjoyed and heartily recommend, though You Can See Everything should be your top priority. Looking for something more fictional than the Elizabeth Holmes saga? Try Martin McDonagh’s colorful and witty Wild Horse Nine, starring an excellent John Malkovich.

Read more of Sean Collier’s movie reviews in our guide to the arts, culture, and entertainment.

About the Author

Sean Collier is the editor-in-chief of Shady Ave and the arts and culture editor of TABLE Magazine. Before joining the TABLE Media team, he spent nearly 15 years as a writer, editor and columnist at Pittsburgh Magazine. As the in-house film critic for the top-rated WDVE Morning Show since 2009, he’s been Pittsburgh’s most widely heard voice on movies for nearly two decades. A Pittsburgh native, Sean has since 2020 appeared weekly on KDKA-TV’s popular Pittsburgh Today Live talk show. He’s the co-founder of Vigilance Theater Group and an active stand-up comedian and event host. He can be found on Instagram and Twitter at @seancollierpgh.

Photos Courtesy by Megan Schoenbachler / Amazon MGM Studios

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Your Full Moon in Gemini Horoscope for November 2026

By
Wade Caves
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0
A November full moon sits behind bare tree branches of a large black tree in the night as bird fly in front of the moon.

The Full Moon of November 24 falls in Gemini, the sign of the Twins, usually pictured side by side with one arm resting over the other’s shoulder. Gemini is a pair that works together, comparing notes and correcting each other, and its talent lies in improving on something that already exists.

What’s Happening Astrologically in November 2026?

The traditional texts give Gemini to music, measure and calculation, any skill really that depends on coordination between hand, ear and eye. In a personal life, this is the sign of the second draft. It copies a form so the form can be adjusted, and it keeps trying one version against another until every part fits the way it should. Gemini is also the sign of conversation, since two people talking is the simplest way to test an idea.

The myth behind the constellation adds weight to the cheerful picture. Castor was mortal and Pollux immortal. After Castor’s death, Pollux asked to share his brother’s fate. Zeus allowed the brothers to alternate, spending one day among the gods and the next in the underworld. Gemini carries that double life. It can take two positions at once and keep both in play.

This sign does cause folks to scatter a bit, though. Under strain, Gemini’s attention spreads in too many directions and work stays in draft. A Full Moon here favors revising and finishing over starting something new, and conversations that settle a question over ones that leave it open.

Deborah Houlding’s Gemini overview at Skyscript goes further into Castor and Pollux, and into the side of the sign that columns usually skip: the introspection and dark moods that sit behind Gemini’s quick talk. Worth reading if you know a Gemini who seems lighter than they are.

Mars Conjunct Jupiter and the South Node: Ambition with a Catch

Mars and Jupiter met in Leo this month, with the South Node close by. Leo is a sign of pride and visibility, and both planets take on its appetite for a large stage. The conjunction produces enthusiasm and confidence and a strong urge to go bigger. Plans grow and ambitions do too. The willingness to take a bold step will be palpable in the environment around us as this conjunction manifests.

The South Node modifies how that energy behaves. This node describes habit and instinct, moves we make without thinking because we’ve made them before, and it tends to drain or spoil what it touches. With Mars and Jupiter beside it, the boldness of the conjunction can turn into overreach. Think a promise that gets made too fast, or a fight you pick because you’re sure you’re right. Overexpansion – another classic manifestation of this combo. We’ll all be likely to take on more because more is offered, and find out later what it costs.

These are old patterns, and the conjunction puts them in plain view. Mars and Jupiter together can confuse force with legitimacy, as if being in the right entitled you to push. This month offers a good look at where you’ve done that before and what it got you.

You’ll probably recognize the moment by its feeling. A decision feels righteous and exciting at the same time, and slowing down feels like cowardice. That combination deserves a second look. Before you commit to anything large this month, ask which old habit is making the decision, and whether that habit has served you in the past.

Venus Sextile Jupiter: Relief After the Push

Last month Venus and Jupiter were moving toward a sextile while Venus was retrograde, and the good news came from familiar places. This month the picture changes. Venus has turned direct in its own sign of Libra and applies again to a sextile with Jupiter in Leo, just as Mars and Jupiter separate from their conjunction.

The Mars–Jupiter conjunction brings heat and ambition, and some of it is likely to leave bruises, whether a plan was pushed too hard or a disagreement got louder than it needed to. Venus moving toward Jupiter afterward works like a mood lightener that settles in once an argument clears. Expect generosity to come back into the picture. Mercy, gentleness, etc. People are easier with each other, and help tends to come through kindness and people instead of a plan.

Venus in Libra is strong and favors fairness, courtesy and good company. With Jupiter in Leo on the other side of the sextile, the warmth runs toward large gestures and hospitality and open displays of affection. A sextile still needs someone to meet it halfway, so the benefit goes to people who accept the invitation or make the first call.

The difference from October is direction. During the retrograde, affection was under review. With Venus moving forward, affection can move forward too. Decisions about love or money that you put off in October look clearer.

Spend some of this goodwill on repair. If the Mars–Jupiter push strained a relationship at work or at home, this sextile offers the best window of the month to mend it.

Sun Trine Saturn: The Ground Firms Up

The Sun in Sagittarius forms a trine to Saturn in Aries this month, and Saturn stations direct under it. Sagittarius brings optimism and a long view. Saturn in Aries brings a hard test of initiative, demanding that bold starts be backed by discipline. A trine between them makes those two qualities cooperate. Confidence finds structure, and serious work finds the energy to continue.

Saturn’s retrograde has been a period of review. For months, duties felt heavier and long-term plans came under question. You may have asked whether you’d taken on too much, or whether the limits you set still made sense. As Saturn turns direct, that review ends and the work of applying it begins. Commitments that survived the reassessment can move ahead on more realistic terms.

This trine also balances the Mars–Jupiter conjunction. That aspect favors big moves made quickly, while Sun trine Saturn favors pacing and the willingness to do the slow part of the job. It rewards steady effort and practical problem-solving, and it brings recognition for work done well over time. The two aspects run side by side this month, and for most people the trine is the more useful of the two.

You’ll notice it as steadiness. A plan that came through scrutiny feels ready, and the people who rely on you see why they do. Pick the commitment that made it through Saturn’s retrograde and put a date on its next step before the end of the month.

The Moon Conjunct Mirfak, the Star on the Right Side of Perseus

The Full Moon falls on Mirfak, the brightest star in Perseus, set in the hero’s side. Perseus is the champion who killed Medusa, whose gaze turned people to stone. He couldn’t face her directly, so he went armed with borrowed gifts, the sword and winged cap of Mercury and the polished shield of Minerva, and struck while watching her reflection in it. Ptolemy gave the constellation the nature of Jupiter and Saturn, and Robson describes its people as bold and adventurous, with a tendency to lie.

With the Moon on the hero’s side, this Full Moon favors courage used with the right tools, and an indirect approach to a problem you can’t confront head-on, the way Perseus used the shield. The same pairing of Jupiter and Saturn runs through this month’s aspects. Watch for the other half of Robson’s verdict too, especially stories told to look heroic, including your own.

Constellations of Words gathers the star’s older Arabic names, including Marfik, “the elbow,” and the title “Concealer of the Pleiades,” along with the full Perseus legend from Medusa to Andromeda. Worth a visit if Mirfak sits on a sensitive point in your own chart.

Seasonal Guidance for Your Sign in Late Autumn

In late autumn, the character of the season begins to shift. The dryness that defined earlier autumn gives way as cold deepens and moisture begins to return – the air takes on a damper quality. Sleep lengthens as the nights extend, and the body needs it. Warming, nourishing food suits most constitutions at this point; the body is preparing for winter, and the diet should reflect that.

These suggestions are drawn from an ancient tradition of thinking about how the body’s constitution responds to seasonal change. They’re offered for consideration, not as rules to follow to the letter – take what applies to your circumstances and leave the rest. To learn more about the theory behind this guidance, see “Medieval Temperaments,” an article by astrologer Ryhan Butler at medievalastrologyguide.com/medieval-temperaments.

Fire Signs – Aries, Leo, Sagittarius

Energy is consolidating rather than expanding in late autumn, and following that rhythm is smarter than pushing against it. Spiced dishes, root vegetables, broths, and heavier grains suit the season well. Moderate alcohol has a warming, sociable quality that fits late autumn well. Shorter days and slower rhythms can be a source of frustration for your constitution – physical or creative projects that absorb the energy help considerably.

Earth Signs – Capricorn, Taurus, Virgo

Cold gathering in late autumn is something your constitution feels acutely. Warming, fatty, nourishing foods are essential from here through winter: olive oil, butter, animal fats, bone broth-based soups. Keep moving even as the instinct is to slow down and stay in. Sleep lengthens naturally, and that can be encouraged – but watch that it doesn’t slide into excessive heaviness and inactivity, which compounds steadily and makes winter harder than it needs to be.

Air Signs – Libra, Aquarius, Gemini

The dry quality that made autumn favorable for your constitution gives way in late autumn, as cold deepens and moisture returns. Susceptibility to congestion and colds increases as the air gets wetter – keep the chest and throat warm. Nourishing food is important: soups, stews, root vegetables, spices that warm. Movement remains important as the days shorten; the seasonal shift toward moisture is a reason to stay active, not to stop. Moderate alcohol has a warming quality that suits the season.

Water Signs – Cancer, Scorpio, Pisces

The cold and moisture returning simultaneously is the most demanding combination late autumn offers your constitution. Start shifting the diet toward warming and drying: roasted meats, heavier grains, warming spices, well-cooked food over raw or cold. Short, regular movement is more useful than it might seem, even when the instinct is to stay in. Sleep deepens as the cold settles; extra rest is worth taking. Alcohol in moderation – warming and sociable – but excess in the cold damp is more sedating than usual.

Sabian Symbol for 2° Gemini: The Charming Court Life at the Garden of the Tuileries in Paris

This is an image of a formal French garden in its prime. Gravel walks running between clipped hedges and statues standing at the turns. Fountains effuse with streams of water while courtiers stroll and talk in their best clothes. Everyone there is at ease, and the ease rests on a great deal of work done by someone, somewhere.

Originally laid out for a royal palace, the Tuileries was later opened to the public, and the same walks that once served the court became a place where anyone in Paris could spend an afternoon. That history frames the symbol’s two sides.

At its best, the image describes comfort you’ve earned. Your confidence and polish come from work you’ve already done, and the reward is being able to relax and enjoy them in good company. Gemini’s sociability suits it well. At its worst, the same garden becomes a fenced-off space for snobbery, where people rank one another and expect others to do the work.

The practical question for the weeks after November 24: are you able to enjoy what you’ve earned, and to share it? Accept an invitation this month and enjoy the company without keeping score.

Linda Hill’s reading of 2° Gemini looks closely at tradition and cultivated form, and at the line between enjoying refinement and using it to keep others out. Worth a look if this degree falls on a sensitive point in your chart.

What Does October’s Full Moon in Taurus Mean for Your Sign’s Horoscope?

The themes of this Full Moon will play out differently depending on where the degree of the lunation falls in your chart. What follows offers sign-by-sign guidance for working with the weeks ahead. For a more detailed picture of how this lunation engages your own chart, a consultation with a professional astrologer can help clarify what is personal and what is simply passing through.

Want to see a professional astrologer? I offer birth chart consultations that explore dominant life themes through your present circumstances – whether you’re looking to align your actions with what’s ahead, get a sense of near- and mid-term timing, or simply understand your chart more deeply. Get a sense of what we can accomplish together on my website.

Aries November Horoscope

Work takes a lot out of you this month. Mars in your house of daily work and health brings energy for hard tasks, along with friction with colleagues and the danger of overdoing it. Your mind, meanwhile, keeps drifting further afield, as the Sun lights up travel and study and the big ideas you’d like to live by. Both can serve the same end. Treat the grind as the way you fund the larger plan, and pace the hours so you still have something left for it.

Discover your perfect menu, cocktail, and compatibility information for the zodiac sign Taurus to find out more about your sign.

Taurus November Horoscope

Colleagues are easier company than usual, and the daily routine runs more pleasantly, with Venus in your house of work and health smoothing the small frictions of the job. Partnership calls for more talk. Mercury in your house of relationships brings negotiation and frank conversation, and the occasional argument with the person closest to you, in love or in business. Listen first, then say plainly what you need. A question you’ve left open with a partner is ready to be settled this month.

Discover your perfect menu and cocktail for the zodiac sign Taurus to find out more about your sign.

Gemini November Horoscope

The Full Moon is in your sign, so your feelings run close to the surface and you notice your own needs more than usual. The weight of the month falls on work and home. Mercury in your house of daily work brings detail and paperwork and the urge to fix every process, while Mars stirs up activity at home, from repairs to family friction. Irritation from one can leak into the other. Keep the frustration from work out of the house, and save the restless energy for the repairs.

Discover your perfect menu and cocktail for the zodiac sign Gemini to find out more about your sign.

Cancer November Horoscope

If money or support has been easier to come by lately, make use of it while you can. Jupiter is still in your house of resources but leaving soon, and the window for a good investment or a helpful ally won’t stay open long. The Full Moon pulls the other way, falling in your house of solitude and drawing you toward rest and quiet work. You can have both. Secure the financial opening first, then take the quiet weeks you need without guilt.

Discover your perfect bar cart, menu, cocktail, year-ahead outlook, compatibility, and birthday gift guide for the zodiac sign Cancer to find out more about your sign.

Leo November Horoscope

Make room for fun this month. The Sun in your house of pleasure and romance draws you out toward dates and creative projects, and toward the attention you enjoy. At the same time Mercury in your house of home and family keeps your thoughts turning back to the past, to relatives and to plans for where you live. The two meet most easily under one roof. Host something at home, and use the occasion to settle a family conversation that has been waiting.

Discover your perfect bar cart, menu, cocktail, year-ahead outlook, and birthday gift guide for the zodiac sign Leo to find out more about your sign.

Virgo November Horoscope

With Mars in your sign, you have drive to spare and little patience for delay. The urge to prove yourself runs strong, and so does the competitive streak. Mercury fills the calendar with errands and messages, along with short trips and conversations with neighbors. The combination can leave you busy without getting anywhere. Pick one goal that matters this month and aim the energy there. The small tasks can fit around it, and finishing one large thing will satisfy you more than clearing twenty small ones.

Discover your perfect bar cart, menu, and cocktail for the zodiac sign Virgo to find out more about your sign.

Libra November Horoscope

People like what they see in you this month. Venus in your sign makes you charming and easy to be around, though it also tempts you toward comfort over effort. The Sun keeps you out and about, talking and writing and running between local commitments. Conversations open doors, and your sense of timing is good. Use the charm with purpose. Ask for the introduction or the better terms you’ve been hesitating over, since you’re unlikely to get a warmer reception this year.

Discover your perfect bar cart, menu, and cocktail for the zodiac sign Libra to find out more about your sign.

Scorpio November Horoscope

Friendships and group projects need your energy this month. Mars in your house of friends and alliances fires up shared causes and team efforts, though it can just as easily start a fight inside the group over direction or credit. Mercury in your sign sharpens your thinking and makes you persuasive. Lead with that. Make the case to the group calmly and in detail, and you’re likely to win the argument without having to push, which keeps the friendships intact for the work ahead.

Discover your perfect bar cart, menu, and cocktail for the zodiac sign Scorpio to find out more about your sign.

Sagittarius November Horoscope

If you’ve been waiting for a professional opening, this is the month to look for it. The Sun in your sign gives you energy and confidence, and people notice you. Jupiter in your house of career brings recognition, a larger role or a chance to expand your business, along with the temptation to promise more than you can deliver. Take the opportunity when it comes. Size the commitment to what you can do well, because a reputation built this month will last.

Discover your perfect menu and cocktail for the zodiac sign Sagittarius to find out more about your sign.

Capricorn November Horoscope

This is a quieter month for you than it looks from outside. The Sun in your house of solitude draws you inward, toward rest and reflection and work done out of sight. Mars in your house of travel and study adds a restless pull toward somewhere new, a course or a cause you believe in. The two work well together if the planning happens privately. Research the trip or the program quietly, and announce it once the details are settled and the money is in place.

Discover your perfect menu and cocktail for the zodiac sign Capricorn to find out more about your sign.

Aquarius November Horoscope

Lean on your partners this month. Jupiter in your house of partnership brings generous, capable people into your orbit and may deepen a commitment already in place, in love or in business. Saturn turns direct in your house of communication and local life, ending a long stretch when paperwork, contracts and conversations felt blocked and the right words were hard to find. Matters that stalled can move. Use your partners’ goodwill to push one stuck agreement over the line before the month is out.

Discover your perfect menu and cocktail for the zodiac sign Aquarius to find out more about your sign.

Pisces November Horoscope

With the Sun in your house of career, your work is on display this month and recognition is within reach. Jupiter in your house of partnership adds generous people to the picture, whether a business partner, a spouse or a client who opens a door. The two support each other. A partner’s backing can carry part of your professional push, and your visibility can return the favor. Say yes to the collaboration this month, and give credit where it’s due once it pays off.

Discover your perfect menu and cocktail for the zodiac sign Pisces to find out more about your sign.

Explore the rest of our horoscope content to learn more about your sign.

About the Author

Wade Caves is a Brooklyn-based astrological consultant, educator, and published author who has practiced astrology professionally since 2014. He was certified with honors from the Mayo School of Astrology in London and the School of Traditional Astrology (STA), where he now serves as faculty and as principal of the Astronomy and Mundane Astrology programs.

Wade wrote the quarterly World Reflections column for The Mountain Astrologer and currently serves as editor of In Mundo, Skyscript’s world astrology journal. He is the editor and annotator of the 300th anniversary edition of William Lilly’s History of his Life and Times (Rubedo Press, 2015) and hosts the World Astrology Summit, a conference dedicated to advancing astrological technique for diverse audiences.

A sought-after speaker, Wade has presented at the United Astrology Conference (UAC), the Northwest Astrological Conference (NORWAC), the Astrological Association, and the International Society for Astrological Research (ISAR), among others. He has taught intensive courses across the US, Europe, Australia, and Canada.

Before practicing astrology full-time, Wade held an executive advisory role with a data consulting firm specializing in large-scale infrastructure, bringing an analytical and research-driven approach to his astrological work. He specializes in horary, electional, and classical technique with an emphasis on cross-era literacy – connecting ancient methods to modern practice.

At TABLE Magazine, Wade writes monthly horoscopes, seasonal forecasts, and original lifestyle content that connects astrology to food, cocktails, and entertaining – a unique editorial approach that bridges astrology and the culinary world.

Website: wadecaves.com • skyscript.co.uk/inmundo Email: hello@wadecaves.com

Photo by Johannes Plenio

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The Ten 2026 Movies You Should See to Get Ready for Oscar Season Nominations

By
Kylie Thomas
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0
Michael B Jordan holds an academy award oscar while smiling.

Admittedly, it’s early to be thinking about Hollywood’s biggest night. The Academy Awards won’t be handed out until March 14 — and even the earliest major ceremony, the Critics Choice Awards, aren’t until the new year. To the movie studios, though, the awards campaign is in full swing, as movies hit theaters and position themselves as likely contenders for top prizes. If you wait until the dead of winter, there will be far too many movies to catch up on, so get a head start: Here are 10 likely nominees that you can watch now (or at least soon).

What 2026 Movies Might Be Up for an Oscar Nomination?

La Bola Negra

Co-director Javier Ambrossi told the Guardian that La Bola Negra, which he made with co-director Javier Calvo and co-screenwriter Alberto Conejero, came out of a desire to make “the biggest, gayest war movie ever.” A sweeping drama that unites stories from three timelines connected by the Spanish Civil War, La Bola Negra already won the Best Director prize at Cannes alongside numerous other festival laurels.

Possible Oscar Nominations: Best Picture, Best Director, Best Supporting Actress (Penelope Cruz), Best Adapted Screenplay, Best International Film, many more.

Where to See It: In select theaters starting November 16; streaming on Netflix beginning December 2.

I Play Rocky

Hollywood loves movies about the movies, so I Play Rocky has an easy path to at least getting the Academy’s attention. The film follows a young Sylvester Stallone as he fights to get his screenplay for Rocky produced — with himself playing the title role. Director Peter Farrelly took home Best Picture for Green Book in 2019, so he clearly knows what appeals to the voters; rising star Anthony Ippolito will also try to break through a crowded Best Actor field.

Possible Oscar Nominations: Best Picture; Best Actor (Anthony Ippolito); Best Adapted Screenplay; Best Casting.

Where to See It: In select theaters starting November 6; in wide release starting November 20.

Matt Damon stands on a sandy mountain in battle gear in The Odyssey.
Matt Damon is Odysseus in THE ODYSSEY, written, produced, and directed by Christopher Nolan.

The Odyssey

The question isn’t whether or not The Odyssey will be an Academy darling — it’s whether or not it can break the record for most nominations. That mark was set just a year ago, when Sinners scored 16 nods; The Odyssey will at least submit for consideration in 19 categories, including multiple possible acting nominations. It also has a good chance of taking home Best Picture; it’s seen as one of the leading early contenders for the night’s top prize, along with La Bola Negra, Project Hail Mary and Wild Horse Nine.

Possible Oscar Nominations: Every possible category.

Where to See It: In theaters now. Available to rent or buy via digital on-demand services starting November 17.

The Invite

It’s a rarity: A lauded comedy with serious awards buzz that’s actually funny. The Invite, a comedy of misunderstandings and relationship trouble directed by Olivia Wilde, is laugh-out-loud funny — a sharp contrast to most awards bait, which is either deadly serious or wryly sardonic. A quartet of excellent performances adds to the film’s Oscar prospects; it’s also a serious comeback for Wilde after the whole Don’t Worry Darling mess.

Possible Oscar Nominations: Best Picture; Best Director; Best Actress (Olivia Wilde); Best Supporting Actress (Penelope Cruz); Best Supporting Actor (Edward Norton); Best Adapted Screenplay.

Where to See It: Now streaming on HBO Max.

Robert Pattinson in the movie Primetime sitting in blue light behind smeared glass.
Photo Courtesy of A24

Primetime

The lukewarm critical and commercial reaction to this film, a fictionalized account of the rapid rise and fall of the television series To Catch a Predator, certainly hurt its Oscar prospects. (The fact that director Lance Oppenheim also has a much more prominent contender — see below — also doesn’t do Primetime any favors.) But Robert Pattinson is deserving of a nomination for his unctuous performance as host Chris Hansen; a nod would cap the actor’s ascent from Twilight heartthrob to thoughtful, nuanced performer.

Possible Oscar Nominations: Best Actor (Robert Pattinson), Best Supporting Actress (Merritt Wever)

Where to See It: Available to rent or buy via digital on-demand services.

Obsession

Despite usually being a bridesmaid at the Oscars, horror films cleaned up at last year’s ceremony, with Sinners nabbing four trophies, Frankenstein picking up three and Amy Madigan winning Best Supporting Actress for Weapons. While Obsession isn’t likely to break the genre’s Best Picture drought — ongoing since 1991, when Silence of the Lambs claimed all the top prizes — a few nominations are very possible for Curry Barker’s unnerving thriller, particularly a well-deserved Best Actress nod for Inde Navarrette.

Possible Oscar Nominations: Best Picture; Best Actress (Inde Navarrette); Best Original Screenplay

Where to See It: Now streaming on Peacock.

Ryan Gosling sits strapped into a spaceship with a pen behind his ear.
Ryan Gosling stars as Ryland Grace in PROJECT HAIL MARY, from Amazon MGM Studios.
Photo credit: Jonathan Olley
© 2025 Amazon Content Services LLC. All Rights Reserved.

Project Hail Mary

Each year, a few movies remain in Oscar contention for (what should be) the purest reason: They’re very, very good. Such is the case with Project Hail Mary, the science-fiction epic starring Ryan Gosling as a wayward astronaut who befriends an unusual alien named Rocky. The film, an adaptation of the bestselling novel by Andy Weir (who also wrote The Martian), was both a box-office hit and universally respected — enough to not only keep it in the race, but even to be considered a possible Best Picture winner.

Possible Oscar Nominations: Best Picture, Best Director, Best Actor (Ryan Gosling), Best Supporting Actress (Sandra Hüller), Best Adapted Screenplay, most craft categories.

Where to See It: Now streaming on Prime Video.

A man stands in an orange button down shirt with black suspenders and a brown hat in Wild Horse Nine.
John Malkovich in WILD HORSE NINE. Photo courtesy of Searchlight Pictures. © 2026 Searchlight Pictures. All Rights Reserved.

Wild Horse Nine

Writer/director Martin McDonagh’s previous film, The Banshees of Inisherin, received eight Oscar nominations; it did not, however, take any prizes home. If current odds hold, Wild Horse Nine may do better: John Malkovich, who stars as an aging CIA operative, is the current favorite to win Best Actor. It would both be an acknowledgement of a great performance and a de facto lifetime achievement award for the widely respected actor — and the Academy is fond of giving out acting prizes to overdue stars.

Possible Oscar Nominations: Best Picture; Best Director; Best Actor (John Malkovich); Best Supporting Actor (Sam Rockwell, Steve Buscemi); Best Supporting Actress (Mariana di Girolamo, Parker Posey); Best Original Screenplay; Best Casting; Best Score.

Where to See It: In theaters now.

Wildwood

It’s the longest work of stop-motion animation ever made, clocking in at 132 minutes. That in and of itself is a monumental achievement considering the extraordinary effort required to capture every frame; the fact that Wildwood is universally acclaimed (currently sitting at 99% on Rotten Tomatoes) means that this heartwarming fable won’t just be a nominee, but should duke it out with Toy Story 5 for Best Animated Feature.

Possible Oscar Nominations: Best Animated Feature; Best Score.

Where to See It: In theaters now.

Elizabeth Holmes stands in her kitchen with Nathan Fielder behind her in the background.
Photo Courtesy of A24

You Can See Everything

Who would’ve thought a three-hour documentary about Elizabeth Holmes would be a top Oscar contender? Certainly no one before You Can See Everything debuted as a surprise screening in September at the Telluride Film Festival. You know the story from there: The doc became the center of film discourse as it sold out cinemas en route to establishing itself as one of the most successful, and talked about, documentaries of all time. So rapturous is the response that there’s even speculation of a category-breaking acting nomination for … well, that would be a spoiler.

Possible Oscar Nominations: Best Picture; Best Director; Best Supporting Actress; Best Documentary Feature

Where to See It: In theaters now.

Read Sean Collier’s movie reviews in our guide to the arts, culture, and entertainment.

About the Author

Sean Collier is the editor-in-chief of Shady Ave and the arts and culture editor of TABLE Magazine. Before joining the TABLE Media team, he spent nearly 15 years as a writer, editor and columnist at Pittsburgh Magazine. As the in-house film critic for the top-rated WDVE Morning Show since 2009, he’s been Pittsburgh’s most widely heard voice on movies for nearly two decades. A Pittsburgh native, Sean has since 2020 appeared weekly on KDKA-TV’s popular Pittsburgh Today Live talk show. He’s the co-founder of Vigilance Theater Group and an active stand-up comedian and event host. He can be found on Instagram and Twitter at @seancollierpgh.

Featured Photo Courtesy of The Academy

Subscribe to TABLE Magazine’s print edition.

Collier’s Cuts: Cinema’s Iconic Kaiju Returns in ‘Godzilla Minus Zero’

By
Kylie Thomas
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0
Godzilla in the middle of smoke, roaring up to the sky.
An orange rating card for Godzilla Minus Zero with a 3.5/5 star rating and a photo of an old man holding a microphone.

Godzilla has always been a silver-screen icon. The giant lizard is an inherently cinematic creation — a walking disaster who never fails to dazzle, whether the film around him is good or bad. Still, it was something of a surprise when Godzilla Minus One, a more personal and intimate take on the tale from writer, director and visual-effects artist Takashi Yamazaki, became the best-reviewed film in the franchise’s history — and an Oscar winner. Three years later, Yamazaki returns with Godzilla Minus Zero, a dazzling, if less lingering, follow-up.

In New Movie Godzilla Minus Zero, the Kaiju Meets a Rival

Godzilla Minus One was set amidst the immediate aftermath of World War II, with the monster serving as a vehicle for a complex story about survivors’ guilt and national trauma. Godzilla Minus Zero is set just a few years later; the country is struggling to grapple with the crushing effects of war and the devastation perpetrated by Godzilla, who was defeated (or was he?) at the end of the first film.

Wouldn’t you know it, there’s another monster on the scene: Ghidorah, a flying, dragon-like beast that commands electricity. After the new beast rampages through Matsumoto City, some of the scientists and soldiers who survived Godzilla’s attack unite to stop the new foe.

That includes the fighter pilot Kōichi Shikishima (Ryunosuke Kamiki), whose heroism sank Godzilla a few years back; he’s formed a ragtag family with a pair of fellow survivors and is disinclined to get back in the sky.

After a series of failures, someone suggests the plan that all Godzilla sequels eventually get around to: They’ve gotta get a good old-fashioned monster brawl going.

Filmed for IMAX, Godzilla Minus Zero Dazzles — Even If It’s a Bit More Dull

Perhaps the heightened expectations engendered by Godzilla Minus One make the sequel look lukewarm by comparison — or perhaps this script, written somewhat hastily after the success of the previous film, simply isn’t as good. There’s still some reflection on trauma in this film — and certainly an unflinching depiction of the terrors of war. Those moments, however, don’t feel like the main focus; it’s as though they were sprinkled in later, like croutons on a salad.

So: Why are we here? Spectacle — and there’s plenty of it. Godzilla Minus Zero is the first Japanese film production shot entirely in IMAX, with sweeping vistas crowded out of frame by giant beasts and crashing buildings. It’s a feast for the eyes, particularly when the monsters get around to fisticuffs; the confrontation between Godzilla and (King) Ghidorah puts every previous kaiju prize fight to shame. And the sound is, if anything, even more impressive; I think this is the loudest movie I’ve ever seen, but I was too impressed by the sonic landscape to worry about my ears.

In that respect, Godzilla Minus Zero is like most Godzilla pictures: The story isn’t going to linger, but the action is worth wading through the dialogue. It’s not the achievement its predecessor was, but you’ll certainly get your money’s worth.

Top Oscar Contender La Bola Negra Arrives, Plus More in Theaters This Weekend

The sprawling drama La Bola Negra weaves history and romance into an epic tale of creation and desire denied; small wonder that it’s already seen as a top contender for this year’s Academy Awards. Co-directed by Javier Ambrossi and Javier Calvo — who wrote the script with playwright Alberto Conejero — the film borrows the name and subject matter of a lost play by Federico García Lorca to tell a trio of stories intimately linked by the Spanish Civil War. The film gives itself a challenging narrative task and slowly, deliberately excels; it’s like watching a tightrope walker maneuver, with achingly slow progress, from one platform to another.

With scale as grand as its ambitions, La Bola Negra is a must-see film; it also demands to be seen in the cinema, and there’s an unfortunately short window to do so in North America. It plays in select theaters today for a limited run before debuting on Netflix on December 4.

Also in theaters today: Another take on The Cat in the Hat, the first big-screen adaptation of the iconic Dr. Seuss book since the disastrously received live-action version starring Mike Myers. (This one, thankfully, is animated.) Bill Hader stars as the titular feline; Matt Berry, Quinta Brunson, America Ferrera, Bowen Yang and Paula Pell are among a loaded supporting cast. Early reviews are mixed, but you’ll at least get your money’s worth; the film is accompanied by a Looney Tunes short, Daffy Season.

Check Out Sean’s Previous Reviews

It’s a good time to go to the multiplex. In addition to Godzilla Minus Zero and La Bola Negra, last week’s box-office winner, You Can See Everything, is still going strong; if you haven’t yet joined the conversation about the remarkable, beguiling Elizabeth Holmes documentary, now is the time. Wild Horse Nine, which debuted in a one-night preview last week, gets a full release this week. I gave warm reviews to all four movies — and also loved the dark-fantasy comedy Wicker, which I didn’t get a chance to review — so you have plenty to choose from this weekend.

Read more of Sean Collier’s movie reviews in our guide to the arts, culture, and entertainment.

About the Author

Sean Collier is the editor-in-chief of Shady Ave and the arts and culture editor of TABLE Magazine. Before joining the TABLE Media team, he spent nearly 15 years as a writer, editor and columnist at Pittsburgh Magazine. As the in-house film critic for the top-rated WDVE Morning Show since 2009, he’s been Pittsburgh’s most widely heard voice on movies for nearly two decades. A Pittsburgh native, Sean has since 2020 appeared weekly on KDKA-TV’s popular Pittsburgh Today Live talk show. He’s the co-founder of Vigilance Theater Group and an active stand-up comedian and event host. He can be found on Instagram and Twitter at @seancollierpgh.

Photo Courtesy of GKIDS

Subscribe to TABLE Magazine’s print edition.

Spruce and Hickory Turkey Brine With Stuffing Bread Pudding

By
Kylie Thomas
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0
Kristin Butterworth stands in a black apron and white chefs shirt.

The best Thanksgiving turkeys are often prepared days before anyone sits down to eat. Chef Kristin Butterworth — executive chef of Cork & Crust at The Oaklander Hotel in Oakland — requires three days of brining before cooking this turkey. Her spruce brine steeps evergreen branches, torched hickory chips, fresh herbs, onion and garlic in salted, sweetened water. Butterworth also created a stuffing bread pudding to serve alongside it. Dried sourdough is soaked in a sage-infused custard, then baked low and slow until it sets into tender squares you can slice.

Butterworth is a three-time James Beard Award semifinalist who led Lautrec at Nemacolin to a Forbes Five-Star rating. She shares both recipes on Pittsburgh Today Live on November 19 as part of TABLE’s turkey recipe series benefiting the KDKA Turkey Fund. You can donate online, at any PNC Bank branch or by texting KDTURKEY to 50155.

Plan ahead. Make the brine the Saturday before Thanksgiving, brine the turkey Sunday through Wednesday, then let it dry overnight. Dry the bread Tuesday night and bake the pudding Wednesday, so the oven stays free for the bird on Thursday.

How Does a Spruce and Hickory Turkey Brine Work?

Salt does the heavy lifting. As the turkey soaks, salt seasons the meat to the bone and changes its proteins so they hold on to more moisture in the oven. Sugar balances the salt and helps the skin brown. Charring the hickory chips with a blowtorch adds gentle campfire smokiness without a smoker. The spruce brings a bright, resinous note that suits the thyme and rosemary.

Butterworth’s key rule is to hold the brine at a bare simmer for 15 minutes and never let it boil. The goal is to infuse the flavors, not reduce the liquid. A boiling brine concentrates and will overpower the turkey. After three days, rinse the bird well. Then let it air-dry uncovered on a rack in the refrigerator, which gives a brined turkey crisp, golden skin.

Can I Use Pine or Rosemary Instead of Spruce?

Fresh spruce or fir tips work best. Use only branches you can identify with certainty that haven’t been sprayed. Never use yew, which looks similar and is toxic. If you can’t find spruce, add a few extra sprigs of rosemary and a tablespoon of lightly crushed juniper berries for a similar piney note. No blowtorch? Char the chips in a dry cast-iron skillet on an outdoor grill until they’re blackened and smoking.

Why Is My Stuffing Bread Pudding Soggy?

Sogginess almost always starts with bread that isn’t dry enough. Leave the cubes out overnight until they’re crisp all the way through. If you’re short on time, toast them at 250°F for 30 to 40 minutes. Give the bread the full 20-minute soak. A deep pan may need an extra 15 to 30 minutes in the oven.

Grainy, scrambled bits mean the eggs got too hot too fast. Butterworth tempers them by whisking in one ladle of hot cream first, then adding the rest gradually while whisking constantly. The low 300°F oven keeps the custard silky.

Can I Make Stuffing Bread Pudding Ahead of Time?

Yes, and it’s even better that way. At the restaurant, Butterworth chills the baked pudding, cuts it into squares and reheats them in the oven. Bake it up to three days ahead, cool it, cover it and refrigerate. On Thanksgiving, set the cold squares on a buttered sheet pan and reheat them at 350°F for 15 to 20 minutes, until they’re hot and crisp at the edges. Cut squares freeze for up to two months. Halve the recipe for a 9-by-13-inch dish.

Can I Make It Gluten-Free or Dairy-Free?

For gluten-free bread pudding, swap in two loaves of sturdy gluten-free sourdough or country bread and dry the cubes thoroughly. It soaks faster, so check it at 10 minutes. For dairy-free, use olive oil or plant-based butter in place of the butter. Replace the cream with an unsweetened plant-based heavy cream alternative or full-fat coconut milk, which adds a faint coconut flavor. The custard will set a little softer, so bake until a toothpick comes out clean. The brine is naturally gluten-free and dairy-free.

What Can I Serve with Spruce-Brined Turkey and Stuffing Bread Pudding?

Squares of bread pudding stand in for stuffing, so build the rest of the plate from the classics. Try creamy mashed potatoes (see our celebrity chef mashed potato taste test), tart cranberry sauce, and roasted Brussels sprouts or green beans. Brined drippings run salty, so make the gravy with low-sodium stock and taste before seasoning. To drink, pour a Pinot Noir, an oaked Chardonnay or a dry hard cider.

Tips for Success

  • Use kosher salt. Table salt is denser and much saltier by volume, so don’t swap it in.
  • Keep everything cold. The brine and turkey should stay below 40°F for all three days. If your refrigerator is full, use a brining bag in a cooler packed with ice.
  • Watch the browning. Sugar in the brine browns the skin quickly. Tent the turkey with foil if it darkens before the thickest part of the thigh reaches 165°F.
  • Taste the cream. Season the simmering cream before you temper the eggs. It’s your last chance to adjust the salt.
  • Never reuse brine. Throw it out once the raw turkey comes out.

Hungry for more? Chef Kevin Hermann’s Thanksgiving Smoked Turkey Tamales turn a brined, smoked turkey breast into a holiday tamale feast. 

Chef Roger Li’s Kimchi and Buttermilk Brined Turkey With Pho Gravy is an Asian Fusion twist on a Thanksgiving staple. 

For more stuffing ideas, try Cheryl Alters Jamison’s The Ultimate Stuffing Recipe, Quelcy Kogel’s Inspired Holiday Stuffing or Anna Franklin’s Bread Pudding Stuffed Squash with Savory Black Truffle. 

Round out the menu with our 50 Thanksgiving Side Recipes, then put the extras to work with our leftover turkey recipes. Then see what Butterworth is cooking at Cork & Crust at The Oaklander.

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Kristin Butterworth stands in a black apron and white chefs shirt.

Spruce and Hickory Turkey Brine

  • Author: Chef Kristin Butterworth
  • Total Time: 96 hours 50 minutes
  • Yield: About 1 gallon 1x
  • Diet: Gluten Free
Print Recipe

Description

A smoky, aromatic turkey brine made with torched hickory chips, fresh spruce branches, thyme, rosemary, parsley, onion and garlic. A three-day soak gives you deeply seasoned, juicy holiday turkey.

Ingredients

Scale
  • 1 gal water
  • 1 qt (4 cups) kosher salt (see notes)
  • 1 qt (4 cups) granulated sugar
  • 1 qt (4 cups) hickory wood chips
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 1 bunch fresh parsley
  • 2 onions, quartered
  • 1 head garlic, cloves smashed
  • 4 fresh, untreated spruce branches
  • 1 whole turkey (10 to 12 lb), giblets removed

Instructions

  1. Combine the water, salt and sugar in a large stockpot and warm over medium heat, stirring to dissolve.
  2. While the liquid warms, spread the wood chips on a heatproof surface, such as a sheet pan or cast-iron skillet. Burn them thoroughly with a blowtorch until charred.
  3. Once the liquid reaches a simmer, add the charred chips, thyme, rosemary, parsley, onions, garlic and spruce. Lower the heat and simmer gently for 15 minutes. Do not boil, or the brine will become too intense and overpower the turkey.
  4. Cool the brine, then refrigerate it overnight with the aromatics still in it.
  5. Strain the brine. Fully submerge the turkey in it in a brining bag or nonreactive container. Refrigerate for 3 days.
  6. Remove the turkey and rinse it thoroughly inside and out. Pat dry and set it on a rack over a pan. Refrigerate uncovered overnight to dry the skin before roasting.

Notes

Salt: Use kosher salt. Table salt is much saltier by volume.

Larger birds: One gallon covers a turkey of about 10 to 12 pounds in a brining bag. Double the brine for a larger turkey.

Roasting: Roast at 325°F until the thickest part of the thigh reaches 165°F. Tent with foil if the skin browns too fast, and rest 30 minutes before carving.

Gravy: Brined drippings are salty. Use low-sodium stock and taste before seasoning.

Spruce: Use only branches you can positively identify that haven’t been sprayed, and never use yew. As a substitute, use extra rosemary and 1 tablespoon crushed juniper berries.

No blowtorch: Char the chips in a dry cast-iron skillet on an outdoor grill.

  • Prep Time: 20 minutes
  • Additional Time: 96 hours
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Brining
  • Cuisine: American

Nutrition

  • Serving Size: 4 oz
  • Calories: 220

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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Stuffing Bread Pudding

  • Author: Chef Kristin Butterworth
  • Total Time: 14 hours 20 minutes
  • Yield: 24 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Savory sourdough bread pudding with celery, onion, garlic and fresh sage, baked in a rich custard of cream and eggs. This make-ahead Thanksgiving stuffing slices into tidy squares.

Ingredients

Scale
  • 2 loaves sourdough bread (about 3 lb total), diced
  • 1 lb (4 sticks) butter, plus more for the pan
  • 4 celery ribs, small dice
  • 1 onion, small dice
  • 1 head garlic, cloves peeled and finely diced
  • Salt and black pepper, to taste
  • 2 qt (8 cups) heavy cream
  • 20 large eggs
  • ½ lb fresh sage, cut into chiffonade (see notes)

Instructions

  1. Dice the bread, spread it on sheet pans and leave it uncovered overnight to dry. Transfer to a large buttered casserole dish or pan.
  2. Melt the butter in a large saucepan or Dutch oven. Add the celery, onion and garlic, season with salt and pepper, and sauté until tender and translucent, 8 to 10 minutes.
  3. Add the cream, season again with salt and pepper, and bring to a simmer. Heat the oven to 300°F.
  4. While the cream heats, whisk the eggs in a large mixing bowl until combined.
  5. When the cream simmers, ladle a small amount over the eggs and whisk vigorously to temper. Gradually add the rest of the cream, whisking constantly.
  6. Fold in the sage. Pour the custard over the bread and mix thoroughly so every piece is coated. Let it sit for 20 minutes.
  7. Cover with foil and bake for 1 hour, until a toothpick or cake tester comes out clean. If it doesn’t, keep baking and check every 10 to 15 minutes.
  8. Serve straight from the pan. Or chill it, cut it into squares and reheat them in the oven.

Notes

Half batch: Halve every ingredient and bake in a 9-by-13-inch dish. Start checking at 45 minutes.

Quick-dry bread: Toast the cubes at 250°F for 30 to 40 minutes, until dry all the way through.

Make ahead: Refrigerate the baked pudding for up to 3 days. Cut it into squares and reheat on a buttered sheet pan at 350°F for 15 to 20 minutes. Freeze the squares for up to 2 months.

Gluten-free: Use sturdy gluten-free sourdough or country bread, dried well. Check at 10 minutes.

Dairy-free: Use olive oil or plant-based butter, plus an unsweetened plant-based heavy cream alternative or full-fat coconut milk.

  • Prep Time: 40 minutes
  • Additional Time: 12 hours 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/24 of pan
  • Calories: 620

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

About the Recipe Author

Chef Kristin Butterworth is executive chef of Cork & Crust, the pizza and wine bar at The Oaklander Hotel in Pittsburgh’s Oakland neighborhood. She grew up in Northern Cambria and graduated with honors from the IUP Academy of Culinary Arts. She cooked at the Georgian Room at Sea Island and The Inn at Little Washington before leading Lautrec at Nemacolin, where she became the first female chef to run a Forbes Five-Star restaurant. She is a three-time James Beard Award semifinalist and has been a featured chef at the James Beard House.

Subscribe to TABLE Magazine’s print edition.

Kimchi and Buttermilk Brined Turkey With Pho Gravy

By
Kylie Thomas
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0
Chef Roger Li stands in front of a black decorated kitchen in a black apron with a cutting board in front of him.

Chef Roger Li has never been one to leave a classic alone. He’s behind some of Pittsburgh’s most inventive restaurants, including Lawrenceville izakaya Umami and The Parlor Dim Sum. So it’s no surprise that his Thanksgiving turkey takes a detour through Korea and Vietnam on its way to the table.

The bird soaks for a day in buttermilk spiked with the tangy brine from a jar of kimchi. Then it dries uncovered for another day and roasts at 375°F until the skin is deep mahogany and crackly. The gravy is the real showstopper. Li builds it on a pho broth of beef bones simmered for four hours with charred ginger and onion, black cardamom, cloves, star anise and peppercorns. He seasons the broth with rock sugar, fish sauce and a little MSG, then thickens it with a dark, nutty roux.

Li shares the recipe on Pittsburgh Today Live on November 12 as part of TABLE’s turkey recipe series benefiting the KDKA Turkey Fund. You can donate online, at any PNC Bank branch or by texting KDTURKEY to 50155.

How Does a Kimchi and Buttermilk Brine Work?

Buttermilk is a classic Southern trick for tender fried chicken, and it works the same way on turkey. Its mild acidity and calcium gently loosen the proteins near the surface, so the meat stays juicy and tender. Kimchi brine is the leftover liquid in the jar after the cabbage is gone. It’s salty and fresh with some zing from fermentation, so the turkey picks up a savory tang without being too hot to handle. Well-aged kimchi makes for the most flavorful brine.

The 24-hour rest on a rack in the refrigerator matters just as much as the brine. Air-drying pulls moisture from the skin, and dry skin is what turns crisp and glossy in the oven.

How Do You Make Pho Broth for Gravy?

Start by charring the ginger and onion. Use a gas flame, the broiler or a dry cast-iron skillet until they’re blackened in spots. Toast the whole spices in a dry pan for a minute or two to release their oils, then tie them in cheesecloth so they’re easy to fish out. Simmer everything with the beef bones and water at a gentle bubble for four hours, skimming any foam. Then strain and season.

Li’s seasoning follows tradition. Rock sugar rounds out the spices, fish sauce adds salty depth and MSG boosts the savory flavor. For the gravy, cook equal parts oil and flour slowly until the roux is the color of milk chocolate, then whisk in two quarts of hot broth. A dark roux has less thickening power than a light one but much more flavor, so simmer until the gravy coats a spoon.

Can I Use Store-Bought Broth Instead of Homemade Pho Broth?

Yes, if you’re short on time. Simmer 2 quarts of low-sodium beef broth with a few slices of charred ginger and onion and a pinch of each spice for 45 minutes, then strain and season. To speed up the homemade version, pressure-cook a half batch in an 8-quart Instant Pot on high for 1½ hours, then let the pressure release naturally.

Can I Make It Dairy-Free or Gluten-Free?

For a dairy-free brine, stir 2 tablespoons of lemon juice or white vinegar into 1 quart of unsweetened plain soy or oat milk and let it sit for 10 minutes before adding the kimchi brine. For gluten-free gravy, make the roux with a gluten-free all-purpose flour blend or sweet rice flour. You can also skip the roux and thicken the hot broth with a slurry of ¼ cup cornstarch and ¼ cup cold water. Check the labels on your kimchi and fish sauce, since some brands add wheat.

What Can I Do with Leftover Pho Broth?

The broth recipe makes about twice what the gravy needs, which is exactly the point. The day after Thanksgiving, reheat the extra broth and pour it over rice noodles, thinly sliced leftover turkey, bean sprouts, Thai basil, lime and sliced chiles for a quick leftover turkey pho. The broth keeps for up to four days in the refrigerator and three months in the freezer. Make it the weekend before Thanksgiving, then brine the turkey Tuesday, dry it Wednesday and roast it Thursday.

What Can I Serve with Kimchi Buttermilk Turkey?

Lean into the fusion. Steamed jasmine rice soaks up the pho gravy, and Alessandra Pilkington’s Kimchi Baked Brussels Sprouts echo the brine. Classic mashed potatoes are just as good under that gravy. To drink, pour an off-dry Riesling, a Japanese lager or a Beaujolais.

Tips for Success

  • Use a brining bag. Five cups of brine won’t cover a whole turkey in a pot. In a sealed bag with the air pressed out, the brine coats the whole bird. Turn the bag a few times while it soaks.
  • Wipe, don’t rinse. Let the excess buttermilk drip off before drying the bird. Thick patches scorch at 375°F.
  • Trust a thermometer. Pull the turkey when the thickest part of the thigh reads 165°F, then rest it for 30 minutes before carving.
  • Season the broth last. Fish sauce and MSG are potent, so add them gradually and taste.
  • Watch for allergens. Kimchi often includes salted shrimp, and fish sauce is made from anchovies. Let guests with fish or shellfish allergies know.

Looking for more turkey inspiration? Chef Kevin Hermann’s Thanksgiving Smoked Turkey Tamales give the holiday bird a Southwestern spin.

Our leftover turkey recipes and Homemade Stock Recipes put every last bit to work. 

Get to know Li in his Proust Questionnaire, then cook from his Sunday Supper with his Taro Dumplings and Sauce and Steamed Ribs. Round out the feast with our 50 Thanksgiving Side Recipes.

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Chef Roger Li stands in front of a black decorated kitchen in a black apron with a cutting board in front of him.

Kimchi and Buttermilk Brined Turkey With Pho Gravy

  • Author: Chef Roger Li
  • Total Time: 57 hours
  • Yield: 12 to 14 servings 1x
Print Recipe

Description

A juicy Thanksgiving turkey brined in buttermilk and tangy kimchi brine, air-dried for crisp skin and roasted until golden. It comes with a rich gravy made from star anise-scented pho broth and a dark roux.

Ingredients

Scale

For the turkey:

  • 1 whole turkey (12 to 14 lb), giblets removed, neck reserved
  • 1 qt buttermilk
  • 1 cup kimchi brine (the liquid from a jar of kimchi)
  • 2 tbsp kosher salt (optional; see notes)

For the pho broth:

  • 10 lb beef bones
  • 6 oz fresh ginger, charred
  • 6 oz onion, charred
  • 1 oz black cardamom pods
  • 1 oz whole cloves
  • 1 oz star anise
  • 1 oz black peppercorns
  • 2 gal water
  • 4 oz rock sugar
  • 2 tbsp kosher salt
  • 1 tbsp MSG
  • ½ cup fish sauce

For the pho gravy:

  • ¾ cup neutral oil
  • ¾ cup all-purpose flour
  • 2 qt pho broth (from above)

Instructions

  1. Brine and dry the turkey
  2. Whisk the buttermilk, kimchi brine and salt (if using) together.
  3. Place the turkey in a large brining bag and pour in the brine. Press out the air, seal, and massage the brine over the bird. Set in a pan and refrigerate for 24 hours, turning the bag a few times.
  4. Remove the turkey and let the excess brine drip off. Pat dry, set on a rack over a sheet pan, and refrigerate uncovered for 24 hours.

Make the pho broth:

  1. Char the ginger and onion over a gas flame, under the broiler or in a dry cast-iron skillet until blackened in spots.
  2. Toast the cardamom, cloves, star anise and peppercorns in a dry pan for 1 to 2 minutes until fragrant. Tie them in cheesecloth.
  3. Combine the bones, ginger, onion, spices and water in a large stockpot. Bring to a boil, then lower to a gentle simmer for 4 hours, skimming foam as needed.
  4. Strain. Season with the rock sugar, salt, MSG and fish sauce, adding them gradually and tasting as you go.

Roast the turkey:

  1. Heat the oven to 375°F. Let the turkey sit at room temperature for 30 to 60 minutes.
  2. Roast on a rack in a roasting pan until the thickest part of the thigh reaches 165°F, about 2½ to 3 hours. Tent with foil if the skin browns too quickly.
  3. Rest for 30 minutes before carving.

Make the pho gravy:

  1. Heat the 2 quarts of pho broth.
  2. In a heavy saucepan over medium-low heat, cook the oil and flour, stirring constantly, until the roux is the color of milk chocolate, 20 to 30 minutes.
  3. Slowly whisk in the hot broth. Simmer for 10 to 15 minutes, until thick enough to coat a spoon. Season to taste and serve with the turkey.

Notes

Leftover broth: The broth makes about 4 quarts. Use the extra for turkey pho. Refrigerate up to 4 days or freeze up to 3 months.

Shortcut broth: Simmer 2 quarts of low-sodium beef broth with charred ginger, onion and a pinch of each spice for 45 minutes.

Dairy-free: Replace the buttermilk with 1 quart of unsweetened soy or oat milk soured with 2 tablespoons of lemon juice.

Gluten-free: Make the roux with a gluten-free flour blend, or thicken with ¼ cup cornstarch mixed with ¼ cup cold water. Check the labels on the kimchi and fish sauce.

Allergens: Kimchi and fish sauce may contain fish or shellfish.

  • Prep Time: 45 minutes
  • Additional Time: 48 hours 30 minutes
  • Cook Time: 7 hours 45 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size: 6 oz
  • Calories: 480

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

About the Recipe Author

Chef Roger Li is the chef and restaurateur behind some of Pittsburgh’s most inventive restaurants. They include Umami, a speakeasy-style izakaya in Lawrenceville, and The Parlor Dim Sum, known for its dim sum and Cantonese barbecue. He has also run Ki Ramen and Ki Pollo. Li moved to Pittsburgh from Philadelphia in 2008 and has hosted Sunday suppers for friends ever since.

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Collier’s Cuts: Martin McDonagh Treads Familiar Ground With Considerable Style in ‘Wild Horse Nine’

By
Kylie Thomas
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0
A man stands in an orange button down shirt with black suspenders and a brown hat in Wild Horse Nine.
John Malkovich in WILD HORSE NINE. Photo courtesy of Searchlight Pictures. © 2026 Searchlight Pictures. All Rights Reserved.
An orange banner rating card for the movie Wild Horse Nine with a picture of John Malkovich, Sam Rockwell sitting on a grassy hill.

The playwright, screenwriter and director Martin McDonagh has focused his career on angry and lonely people at moments of crisis. His latest effort, the highly touted Oscar contender Wild Horse Nine, explores aging, frustration and violence beautifully, placing a sad story against the gorgeous backdrop of Easter Island. It’s a very good film; observed in a vacuum, it’s certainly one of the best films of the year. There’s just one problem: McDonagh has made it before.

New Movie Wild Horse Nine Stars John Malkovich and Sam Rockwell as CIA Operatives

McDonagh’s previous film, The Banshees of Inisherin, explored the limits of patience and familiarity in small-town Ireland; his Oscar-winning Three Billboards Outside Ebbing, Missouri focused more on justice denied, while keeping the small-town setting. All these works — and most of McDonagh’s excellent plays — play songs in the same key, finding rich characters and gallows humor in extreme circumstances.

Similarity, then, is nothing new for McDonagh, and it’s fine for a filmmaker to patrol similar waters. With Wild Horse Nine, though, the familiarity sounds a bit like repetition.

The new film stars John Malkovich and Sam Rockwell as CIA operatives and occasional hitmen; it’s 1973 in Chile, and they’ve got a government to destabilize. In the meantime, though, they’re dispatched for a bit of down time to nearby Easter Island. Unfortunately, their boss (Steve Buscemi) has an ulterior motive for getting one of these goons to a remote location.

McDonagh’s 2008 film In Bruges starred Brendan Gleeson and Colin Farrell as hitmen operating in the shadows of Europe. They’ve been dispatched for a bit of down time to nearby Bruges. Unfortunately, their boss (Ralph Fiennes) has an ulterior motive for getting one of these goons to a remote location.

It’s more than a bit cozy — especially when noting that In Bruges was loosely based on Harold Pinter’s play The Dumb Waiter. It works because it’s an excellent and compelling plot. I’m just deeply confused about why McDonagh felt the need to … well, do it again.

Malkovich Leads a Field of Likely Oscar Nominees

If you aren’t thinking about In Bruges, there’s almost nothing to criticize about Wild Horse Nine. The striking contrast between the bleak realities facing the protagonists and the almost disconcertingly beautiful setting of the film — repeatedly represented by the appearance of the titular wild horses — is striking. The film is also beautifully photographed by cinematographer Ben Davis, who is both McDonagh’s go-to shooter and, for a bit of contrast, a frequent cinematographer for Marvel.

The performances, too, are stellar. A game supporting cast is filled with unforgettable, brief turns, including a pair of relatives on the other end of weighty phone calls played by Parker Posey and Tom Waits; McDonagh’s quick-witted dialogue and penchant for gallows humor make Wild Horse Nine morbidly funny from beginning to end.

There’s serious beauty in this film, and it’s more than worth watching. If Malkovich does indeed earn an Oscar for it, it’ll be well-deserved. It’s just sort of already a movie. That’s a small crime, but an odd one.

John Turturro Is The Only Living Pickpocket in New York and More In Theaters This Weekend

Veteran character actor John Turturro stars as an aging thief in The Only Living Pickpocket in New York, a love letter to the Big Apple and a film about what we’re losing when even crime becomes impersonal. When not caring for his ailing wife, Turturro’s character expertly relieves pedestrians and subway riders of their wallets and watches; when he inadvertently targets the brash scion of an organized-crime family, the stakes get impossibly high. Thankfully, The Only Living Pickpocket in New York — which is written and directed by Noah Segan, a protege of Rian Johnson — does not build to flying bullets but rather to quiet, heartbreaking moments. I fear this one might get lost in the shuffle of awards bait; it shouldn’t.

The rest of the box office is a grab bag, as a few curiosities trickle into theaters while holdovers including You Can See Everything and Clayface are expected to stick around the top of the charts. Among the scattered new releases: Breeder, an indie horror feature set at … a remote poodle ranch; The Mongoose, a quickie car-chase flick staring Liam Neeson; Christmas at the Kringles, a yuletide horror-comedy featuring Ron Livingston and Rachel Bilson; and mountain-climbing documentary Everest: The Other Side.

Plus, Don’t Miss These Other Movie Showings

What with it being Halloween weekend, there are also revivals of some horror classics here to scare up a good time. Check your local multiplex; some have 30th-anniversary showings of Scream, 10th-anniversary revivals of Hell House LLC or screenings of John Carpenter’s Halloween. If you’re looking for a new scare, I enjoyed the Jessica Chastain chiller Other Mommy.

If you’re looking to catch up on recent flicks,, read some of my recent reviews — including You Can See Everything, the most talked-about film since at least The Odyssey. (Which is still in a handful of theaters, by the way.) The Social Reckoning, which I liked much more than most critics (or audience members, from the looks of things), is still hanging onto a handful of screens; that’s more than can be said for the already legendary flop Digger, as the Tom Cruise film has already vanished from cinemas.

Read more of Sean Collier’s movie reviews in our guide to the arts, culture, and entertainment.

About the Author

Sean Collier is the editor-in-chief of Shady Ave and the arts and culture editor of TABLE Magazine. Before joining the TABLE Media team, he spent nearly 15 years as a writer, editor and columnist at Pittsburgh Magazine. As the in-house film critic for the top-rated WDVE Morning Show since 2009, he’s been Pittsburgh’s most widely heard voice on movies for nearly two decades. A Pittsburgh native, Sean has since 2020 appeared weekly on KDKA-TV’s popular Pittsburgh Today Live talk show. He’s the co-founder of Vigilance Theater Group and an active stand-up comedian and event host. He can be found on Instagram and Twitter at @seancollierpgh.

Photo Courtesy of Searchlight Pictures

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Thanksgiving Smoked Turkey Tamales

By
Kylie Thomas
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0
A black and white portrait of Chef Kevin Hermann cutting produce on a cutting board with an apron and hat on.

Preparing Thanksgiving dinner and making tamales have a lot in common: both can involve a crowded kitchen, a bit of shared work, and a table big enough for everyone. Chef Kevin Hermann of brings the two together with these smoked turkey tamales, a holiday project that involves brining turkey breast before cooking it in the smoker. The turkey is then shredded and mixed with caramelized onions, cilantro, and salsa rojo. The mixture then gets spooned onto masa and wrapped in corn husks. The result tastes like Thanksgiving by way of Mexico and the Southwest United States, rich with smoke, chiles, and salsa.

Can I Use Leftover Turkey Instead of Smoked Turkey Breast?

Yes. The weekend after Thanksgiving is a perfect time for a tamale-making party. Use about 3 pounds of shredded roast turkey, ideally a mix of white and dark meat.

Simmer the roasted carcass to make stock. Add a minced chipotle and adobo to the filling for gentle smokiness. Leftover turkey is often already salted, so taste before seasoning.

No smoker? Roast the brined breast on a rack at 325°F until it reaches 165°F, for about 1½ to 2 hours, or set up a kettle or pellet grill for indirect heat with a few chunks of hickory or apple wood.

If you can’t find lard, vegetable shortening works cup for cup and whips up just as light, though lard gives the masa a more savory flavor.

What Are Tamales?

Tamales are a traditional Mexican dish made from masa, a dough made from masa harina (dried corn kernel flour), lard, and seasonings. The masa is then spread on a corn husk and filled with various ingredients (shredded chicken, pork in red or green chile, beef, or cheese and peppers in savory versions; sweet versions are filled with fruit or chocolate) before being wrapped and steamed. 

This savory tamales recipe uses brined and smoked turkey breast for a spicy, untraditional take on a classic, filling dish. 

Why Are My Tamales Dense or Mushy?

Dense, heavy tamales almost always trace back to the masa. Whip the lard until it’s truly white, beat the masa for the full five minutes, and don’t skip the float test. If the masa sinks, keep beating. Masa that’s too stiff also steams up heavy, so loosen it with warm broth.

Mushy or soggy tamales usually mean they were undercooked or water reached the husks. Stand them upright with the open end up, keep the simmering water below the steamer basket, and try one at 90 minutes. If the husk doesn’t pull away cleanly, steam for more 15 minutes and test again. Tamales also firm up as they sit, so give them the full 20-minute rest before you judge their doneness.

Can I Make Tamales Ahead and Freeze Them?

Absolutely. Spreading the work over a few days makes it far more manageable, too. Brine the turkey two days ahead of time and smoke it the following morning. The salsa verde and salsa roja keep for up to four days when covered and refrigerated, though the pico de gallo is best made the day you serve it. Assembled, uncooked tamales can rest in the refrigerator overnight before steaming.

Freeze cooked tamales for up to three months. Leave them in their husks and pack them completely cooled in freezer bags with the air pressed out. Steam them straight from frozen for about 25 to 30 minutes, or until hot in the center. Refrigerated tamales keep for three to four days and reheat in about 15 minutes of steaming.

Can I Make Tamales in an Instant Pot?

Yes, in batches. Pour 1½ cups of water into the pot, set the trivet or a steamer basket inside, and stand the tamales upright, open end up. Cook on high pressure for 25 minutes, followed by a 15-minute natural release. A 6-quart pot holds about 12, so plan on two rounds.

What Can I Serve With Smoked Turkey Tamales?

Serve these tamales as an appetizer ahead of your meal. If you’re using leftover turkey to make these tamales, consider serving it alongside our Gluten-Free Leftover Turkey Enchiladas Verde Casserole to make the most out of your holiday bird. 

If you’re looking for another side dish, consider this Green Chile Mac and Cheese by James Beard Award winner, Cheryl Alters Jamison. 

For a nod to tradition, stir minced jalapeño and cilantro into cranberry relish for a sweet-tart salsa. To drink, pour a cold Mexican lager, a classic margarita, or a fruity Zinfandel.

Tips for Recipe Success

  • Taste the filling before you salt. The turkey is brined, so season the filling only after tasting it.
  • Spread the masa thin. Masa puffs as it steams. A thin, even layer keeps the tamales tender and gives the filling room.
  • Mind the water. Drop a coin into the bottom of the steamer. When it stops rattling, the water is low and it’s time to add more hot water.
  • Toast chiles gently. A few seconds per side is plenty. Burnt chiles make for a bitter salsa roja.

Use leftover turkey in TABLE’s Leftover Turkey Vegetable Soup or Buffalo Turkey Sliders and find even more ideas in our leftover turkey recipes roundup. 

Love bold chile flavor? Try the Lamb Loin With Green Chile Harissa. 

See more of Chef Hermann’s cooking in The Last Warm Evening, including his Curry Squash Soup and Apple Pudding Cake.

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A black and white portrait of Chef Kevin Hermann cutting produce on a cutting board with an apron and hat on.

Thanksgiving Smoked Turkey Tamales

  • Author: Chef Kevin Hermann
  • Total Time: 22 hours
  • Yield: 24 tamales 1x
  • Diet: Gluten Free
Print Recipe

Description

Brined, smoked turkey breast with caramelized onions and cilantro, turned into tamales and served with three kinds of salsa: salsa verde, salsa roja, and pico de gallo.

Ingredients

Scale

For the smoked turkey:

  • 1 gallon water
  • 2 cups Diamond Crystal kosher salt
  • 1 cup sugar
  • 1 tbsp coriander
  • 1 tbsp ancho chile flakes
  • 2 lbs ice
  • 1 (5-lb) boneless, skin-on turkey breast

For the tamales:

  • 36 dried corn husks
  • 6 cups low-sodium turkey stock
  • Reserved turkey skin and trimmings
  • 3 lbs smoked turkey (from above)
  • 2 cups caramelized onions
  • 1 cup Salsa Roja
  • ½ cup chopped cilantro
  • Salt and black pepper, to taste
  • 2 cups lard
  • 6 cups masa harina for tamales
  • 2 tsp baking powder
  • 2 tbsp Diamond Crystal kosher salt

For the salsa verde:

  • 1½ lb tomatillos, husked and rinsed
  • 2 serrano chiles, stemmed
  • ½ white onion, cut into wedges
  • 2 garlic cloves, unpeeled
  • ½ bunch cilantro
  • Juice of 1 lime
  • 1½ tsp Diamond Crystal kosher salt

For the salsa roja:

  • 6 guajillo chiles, stemmed and seeded
  • 2 ancho chiles, stemmed and seeded
  • 4 chiles de árbol, stemmed
  • 5 Roma tomatoes
  • ½ white onion, cut into wedges
  • 4 garlic cloves, unpeeled
  • ½ tsp ground cumin
  • ½ tsp Mexican oregano
  • 1 tbsp lard
  • 2 tsp Diamond Crystal kosher salt

For the pico de gallo:

  • 6 Roma tomatoes, finely diced
  • ½ white onion, finely diced
  • 2 jalapeños, seeded and minced
  • ½ bunch cilantro, chopped
  • Juice of 2 limes
  • 1 tsp Diamond Crystal kosher salt

Instructions

Smoke the turkey:

  1. Bring the water, salt, sugar, coriander, and ancho chile flakes to a simmer for 3 minutes. Cool to room temperature.
  2. Pour the brine into a container large enough to hold the turkey breast. Add the ice and stir until the brine is chilled. Add the turkey into the chilled brine, cover, and refrigerate for 12 to 24 hours.
  3. Remove the turkey from the brine, pat dry, and set on a resting rack.
  4. Fire up smoker smoker to 245°F. Smoke the turkey with a probe thermometer inserted until it reaches 140°F.
  5. Raise the smoker temperature to 265°F and continue smoking until the turkey reaches 165°F.
  6. Remove turkey from the smoker and let cool. Reserve the skin and any trimmings for the tamale broth.

Make the salsa roja:

  1. Toast the chiles on a dry comal or cast-iron pan over medium heat, 15 to 30 seconds per side, until fragrant. Do not let them burn or the salsa will turn bitter.
  2. Cover the chiles with hot water and soak 20 minutes, until soft. Reserve 1 cup of the soaking liquid.
  3. Roast the tomatoes, onion, and garlic in the same pan, turning, about 10 minutes, until charred in spots. Peel the garlic.
  4. Blend the chiles, reserved soaking liquid, tomatoes, onion, garlic, cumin, and oregano until smooth. Strain through a fine sieve.
  5. Heat the lard in a saucepan over medium-high heat. Carefully pour in the salsa (it will splatter) and simmer for 10 minutes, until darkened and slightly thickened.
  6. Season with salt. Reserve 1 cup for the tamale filling and serve the rest warm or at room temperature.

Make the tamales:

  1. Soak the corn husks in hot water for 30 minutes, weighted down with a plate, until soft and pliable.
  2. Simmer the turkey stock with the reserved skin and trimmings for 20 minutes. Strain and keep the broth warm.
  3. Shred the turkey. Fold in the caramelized onions, 1 cup Salsa Roja, and cilantro. Taste before seasoning, since the turkey is brined, then season with salt and pepper. If the filling is dry, moisten with a splash of warm broth.
  4. Whip the lard in a stand mixer fitted with the paddle on medium-high for 3 minutes, until white and fluffy.
  5. Mix the masa harina, baking powder, and salt. Add 4½ cups of the warm broth and mix by hand into a soft dough. Rest 10 minutes.
  6. With the mixer on medium, add the masa to the lard a handful at a time. Beat 5 minutes, until light and spreadable, like thick hummus, adding more broth a little at a time if stiff.
  7. Drop ½ teaspoon of masa into a glass of cold water. If it floats, it’s ready. If it sinks, beat 2 minutes more and test again. Taste and adjust the salt; the masa should taste well seasoned.
  8. Drain the husks and pat dry. Lay a husk smooth side up with the wide end toward you. Spread about 3 ounces (⅓ cup) of masa in a thin, even layer over the wide end, leaving a 1-inch border on one long side and the narrow tail bare.
  9. Spoon about 3 ounces of turkey filling down the center of the masa. Bring the long sides together so the masa wraps the filling, roll closed, and fold the narrow tail underneath.
  10. Stand the tamales upright, open end up, in a steamer, packed snugly. Cover with extra husks, a damp towel, and a tight lid or foil.
  11. Steam over simmering water for 1½ hours, adding hot water as needed so the pot never runs dry.
  12. Test one tamale. It’s done when the husk pulls away cleanly from the masa. Turn off the heat and let the tamales rest in the steamer for 20 minutes to firm up.
  13. Serve with Salsa Verde, Salsa Roja, and Pico de Gallo.

Make the salsa verde:

  1. Roast the tomatillos, serranos, onion, and garlic on a hot comal or cast-iron pan, or under the broiler, turning, 10 to 12 minutes, until blistered and the tomatillos are soft.
  2. Peel the garlic. Blend everything with the cilantro and lime juice until mostly smooth with a little texture.
  3. Season with salt. Cool before serving.

Make the pico de gallo:

  1. Combine the tomatoes, onion, jalapeños, and cilantro.
  2. Add the lime juice and salt and toss. Rest 15 minutes, then drain off excess liquid.
  3. Serve the same day.

Notes

No smoker: Roast the brined breast on a rack at 325°F until it reaches 165°F, about 1½ to 2 hours.

Leftover turkey: Substitute 3 pounds shredded roast turkey and simmer the stock with the carcass instead of the skin.

Lard substitute: Vegetable shortening works cup for cup.

Make ahead: Refrigerate salsa verde and salsa roja for up to 4 days. Freeze cooked tamales for up to 3 months; steam from frozen for 25 to 30 minutes.

  • Prep Time: 3 hours
  • Additional Time: 13 hours 30 minutes
  • Cook Time: 5 hours 30 minutes
  • Category: Main Course
  • Method: Smoked; Steamed
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 tamales with salsas
  • Calories: 840

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

About the Recipe Author

Chef Kevin Hermann is a graduate of the Culinary Institute of America at Hyde Park. In Pittsburgh, he helped develop Eat’n Park’s Six Penn Kitchen and Hello Bistro, and opened The Porch at Schenley and Siena. He has catered TABLE’s The Last Warm Evening dinner and shared recipes such as Vegan Chorizo Stuffed Napa Cabbage and Moroccan-Spiced Lamb Stuffed Sweet Peppers.

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Leftover Turkey Vegetable Soup Ready in 30 Minutes

By
Kylie Thomas
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0
A blue bowl full of turkey and vegetable soup with a leafy green garnish and another bowl in the background.

This recipe lets leftover turkey shine. TABLE contributor Rhonda Schuldt’s turkey and vegetable soup is a no-fuss, one-pot meal that resets the kitchen after a long holiday weekend. The ingredient list is short on purpose to save you another trip to the grocery store. 

Carrot, celery, onion, and garlic give mirepoix-like aromatics and soften in olive oil in about five minutes. Fire-roasted diced tomatoes add a gentle smokiness and a little acidity, which keeps the broth from tasting flat. The turkey goes in last to stay tender.

Homemade turkey stock gives this soup a body and richness that store-bought broth can’t quite match, and it means nothing from the turkey goes to waste. If you’re short on time, a good boxed turkey or chicken stock makes for a great substitute. Choose a low-sodium version to control the seasoning.

This recipe is also easy to scale. Double or triple the ingredients in a larger Dutch oven to use up a big bag of leftovers, and the cooking time barely changes. A pot on the stove means lunch is handled for several days.

Can I Make Turkey Soup in a Slow Cooker or Instant Pot?

Yes. For a slow cooker, sauté the vegetables on the stovetop first if you can, since it builds flavor, then add everything except the turkey to the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir in the turkey for the last 30 minutes. In an Instant Pot or other electric pressure cooker, use the sauté function to soften the vegetables, add the tomatoes and stock, and pressure cook on high for 5 minutes, followed by a 10-minute natural release. Stir in the turkey and let it warm through on the sauté or keep-warm setting.

How Do I Add Noodles, Rice, or More Vegetables?

This soup is a blank canvas. For a heartier bowl, cook egg noodles, small pasta, or rice separately and add them to individual bowls rather than the pot, so they don’t soak up all the broth overnight. Cooked wild rice or barley adds a nutty, chewy texture. Leftover roasted vegetables from the holiday table, such as sweet potatoes, green beans, or Brussels sprouts, can be chopped and stirred in at the end. A handful of baby spinach or kale wilts in a minute. To change the flavor, add a teaspoon of dried thyme or Italian seasoning with the vegetables, or finish each bowl with fresh parsley and a squeeze of lemon.

What Can I Serve With Turkey Vegetable Soup?

A light, brothy soup calls for something to dunk. Crusty bread, warm buttermilk biscuits, and cornbread are classic, and a grilled cheese or a turkey salad sandwich turns it into a soup-and-sandwich lunch. For a lighter meal, pair it with a crisp green salad or a shaved Brussels sprouts salad with a tangy vinaigrette. A wedge of sharp cheddar and a few apple slices make a simple, satisfying finish.

Tips for Success

  • Dice evenly. Cut the vegetables into roughly ½-inch pieces so they cook at the same rate.
  • Keep it at a simmer. Once the turkey goes in, avoid a hard boil, which toughens cooked meat.
  • Season at the end. Leftover turkey and stock both carry salt, so taste before adding more.
  • Skim the stock. If chilled homemade stock has a layer of fat on top, lift it off for a cleaner broth.
  • Store and freeze smart. Refrigerate leftovers and finish them within a few days. The soup freezes well for up to three months; leave headspace in containers, and freeze it without noodles or rice, which turn mushy when thawed.

Make the most of the whole bird with TABLE’s Homemade Stock Recipes, then work through the rest of your leftovers with our gluten-free turkey enchiladas verde. 

For more cozy bowls, browse our soups and stews collection, and bake a batch of Hot Honey Buttermilk Biscuits for dunking.

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A blue bowl full of turkey and vegetable soup with a leafy green garnish and another bowl in the background.

Leftover Turkey Vegetable Soup Ready in 30 Minutes

  • Author: Rhonda Schuldt
  • Total Time: 30 minutes
  • Yield: 4 Servings (6 Cups) 1x
  • Diet: Gluten Free
Print Recipe

Description

A quick, one-pot soup of leftover turkey, carrot, celery, onion, fire-roasted tomatoes, and turkey stock.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium carrot, diced
  • 1 rib celery, diced
  • ½ cup diced onion
  • 1 clove garlic, chopped
  • 1 (14-oz) can diced tomatoes, preferably fire-roasted
  • 1 qt (4 cups) turkey stock (see notes)
  • 2 cups shredded leftover turkey
  • Salt and black pepper, to taste

Instructions

  1. Heat the olive oil in a stockpot over medium heat. Add the carrot, celery, onion, and garlic and cook, stirring, about 5 minutes, until softened.
  2. Add the tomatoes with their juices, the turkey stock, and the turkey. Bring to a gentle simmer and cook for 10 to 15 minutes, until the vegetables are tender and the turkey is heated through. Season with salt and pepper to taste.

Notes

  • It’s easy to make turkey stock from the leftover carcass of your turkey.
  • Corrected from the original card, which listed 1 cup of turkey; the instructions call for 2 cups.
  • Freeze up to 3 months; add cooked noodles or rice when serving, not before freezing.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1½ cups
  • Calories: 240

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

About the Recipe Author

Rhonda Schuldt is a TABLE Magazine contributor who writes about practical, comforting home cooking. Her recipes for TABLE range from family classics like Nancy’s Layered Meatloaf and Easy as Shepherd’s Pie to holiday showpieces like Porchetta-Inspired Turkey, plus smart second acts such as Easy Recipes for Leftover Beef Brisket and Homemade Stock Recipes. Find all of her stories on her TABLE author page.

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Buffalo Turkey Sliders Made With Leftover Thanksgiving Turkey

By
Kylie Thomas
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0
Three buffalo turkey sliders on a white plate and wood table.

By the weekend after Thanksgiving, most of us are ready to trade sage and gravy for something with a little more kick. These Buffalo turkey sliders deliver. TABLE contributor Rhonda Schuldt borrows everything people love about Buffalo wings, including the buttery, vinegary heat, tangy blue cheese, the crunch of celery, and piles it onto soft slider buns with shredded leftover turkey. They’re great for football Saturdays, casual get-togethers, and anyone who needs a break from the traditional holiday menu.

The sauce follows the classic Buffalo formula of equal parts melted butter and hot wing sauce, such as Frank’s RedHot, seasoned with garlic powder and black pepper. The butter tames the vinegar bite and helps the sauce cling to every strand of turkey, while the hot sauce brings the heat. Schuldt suggests making plenty, since it keeps well in the fridge and is just as good on eggs, roasted vegetables, or grilled chicken.

Leftover turkey soaks up the sauce, and a mix of white and dark meat gives the sliders both tenderness and richness. Each slider takes just two tablespoons of sauce and half a cup of turkey, so the recipe is easy to scale up for a crowd or down for a quick lunch for one.

There is no shame in shortcuts here. Store-bought slider buns, bottled hot sauce, and a jar of good blue cheese dressing get these on the table in about 20 minutes, which is part of their charm on a busy weekend. If you have a little more time, crumble fresh blue cheese into the dressing for a chunkier, more pungent topping, or add a few pickled red onions for color and tang. The same sauced turkey also makes a great filling for wraps, quesadillas, and baked potatoes.

How Do I Make Buffalo Turkey Sliders Gluten-Free or Dairy-Free?

For gluten-free sliders, use gluten-free slider buns or dinner rolls, or serve the Buffalo turkey in butter lettuce cups for a lighter option. Most traditional cayenne-based wing sauces are gluten-free, but check labels, since some bottled blue cheese dressings and flavored hot sauces contain wheat-based thickeners.

For dairy-free sliders, swap the butter in the sauce for a plant-based butter or a neutral oil such as avocado oil. The sauce will be slightly thinner but just as flavorful. Replace the blue cheese dressing with a dairy-free ranch, or stir a little garlic, lemon juice, and fresh dill into vegan mayonnaise for a quick creamy topping. Double-check the buns, too, since many soft rolls are made with milk or butter.

Can I Make Buffalo Turkey Sliders in a Slow Cooker?

Yes, and it’s the easiest way to serve them at a party. Combine the shredded turkey and sauce in a slow cooker and warm on low for 1 to 2 hours, stirring once or twice, then switch to the warm setting. Guests can build their own sliders straight from the pot. For a baked, pull-apart version, set a slab of connected slider buns in a baking dish, fill with the sauced turkey, brush the tops with melted butter, cover with foil, and bake at 350°F for about 15 minutes, until warmed through.

What Can I Serve With Buffalo Turkey Sliders?

Lean into wing-night classics: carrot and celery sticks with extra blue cheese dressing, a crunchy coleslaw, or a basket of fries or kettle chips. Roasted Brussels sprouts or a crisp green salad keep things lighter. To drink, a cold lager or a crisp, slightly off-dry Riesling helps cool the heat.

Tips for Success

  • Warm the turkey first. Cold turkey won’t absorb the sauce well. Reheat it gently, covered, with a splash of stock, before tossing.
  • Shred, don’t slice. Thin shreds catch more sauce than thick slices of breast meat.
  • Toast the buns. A quick toast in a dry skillet or under the broiler keeps the bottoms from going soggy.
  • Tune the heat. Add more hot sauce for more fire, or a little more butter for milder sliders that kids will eat.
  • Store the sauce. Leftover Buffalo sauce keeps refrigerated in a covered jar for up to a week. The butter firms up as it chills, so rewarm it gently, whisking, before using.

Looking for more ways to use up the bird? Our leftover turkey recipes include Gluten-Free Leftover Turkey Enchiladas Verde Casserole.

Planning a game-day spread? Pair these sliders with TABLE’s Meatballs in Cranberry Gochujang Sauce, Crispy Butter Beans with Whipped Chèvre.

Read the rest of our appetizer recipes.

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Three buffalo turkey sliders on a white plate and wood table.

Buffalo Turkey Sliders

  • Author: Rhonda Schuldt
  • Total Time: 20 minutes
  • Yield: 8 Sliders 1x
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Description

Shredded leftover turkey tossed in buttery Buffalo sauce and piled on slider buns with blue cheese dressing and diced celery.

Ingredients

Scale

For the buffalo sauce:

  • ½ cup (1 stick) butter
  • ½ cup hot wing sauce, such as Frank’s RedHot, plus more to taste
  • ½ tsp garlic powder
  • ¼ tsp black pepper

For the sliders:

  • 4 cups shredded leftover roast turkey, warmed
  • 8 slider buns, split
  • ½ cup blue cheese dressing
  • 1 rib celery, finely diced (optional)

Instructions

  1. Make the sauce: Combine the butter and hot sauce in a small saucepan over medium-low heat and whisk until melted and smooth. Add more hot sauce to increase the heat, if desired. Season with garlic powder and black pepper.
  2. Make the sliders: Toss the warm turkey with the sauce, using about 2 tablespoons of sauce for every ½ cup of turkey.
  3. Divide the turkey among the slider buns. Top with blue cheese dressing and diced celery, if desired.

Notes

  • Quantities scaled from the author’s per-slider ratio of 2 tablespoons sauce to ½ cup turkey.
  • Leftover sauce keeps, covered, in the refrigerator for up to 1 week.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer/Sandwich
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slider
  • Calories: 420

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About the Recipe Author

Rhonda Schuldt is a TABLE Magazine contributor who writes about practical, comforting home cooking. Her recipes for TABLE range from family classics like Nancy’s Layered Meatloaf and Easy as Shepherd’s Pie to holiday showpieces like Porchetta-Inspired Turkey, plus smart second acts such as Easy Recipes for Leftover Beef Brisket and Homemade Stock Recipes. Find all of her stories on her TABLE author page.

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