The Best Beer from All 50 States

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With more than 4000 breweries in the U.S. alone, picking an absolute favorite beer can be an impossible challenge. In honor of National Drink Beer Day, we’re raising our glasses to them all—and sharing some of the country’s best brews.

1. ALABAMA // GOOD PEOPLE BREWING COMPANY

Location: Birmingham, Alabama

The good people at Good People sold their first keg of beer on July 4, 2008—and haven’t slowed down since. Their lineup, which include five year-round and four seasonal brews, leans heavily toward the IPA side, though fans of the brand tend to treat their Coffee Oatmeal Stout (a.k.a. C-O-S) like a dessert.

2. ALASKA // MIDNIGHT SUN BREWING COMPANY

Location: Anchorage, Alaska

You don’t have to travel to Anchorage to get a taste of what the city’s oldest brewery has to offer. Midnight Sun ships its beer—including its popular Deadly Sins series, which includes a Gluttony Triple IPA and a Belgian-style Pride Strong Ale—as far east as New York City.

3. ARIZONA // FOUR PEAKS BREWING COMPANY

Location: Tempe, Arizona

Trading in cows for hops, Four Peaks lives on what used to be the site of Tempe’s historic Borden Creamery. Though it’s an all-American kind of company, they’ve got a talent for perfecting international beer styles; Kilt Lifter, a malty, Scottish-style ale, is a particular standout.

4. ARKANSAS // OZARK BEER COMPANY

Location: Rogers, Arkansas

Officially founded in 2013, Ozark promotes itself as making “honest beer” for honest people—and they deliver on that statement. The brewery’s small but eclectic lineup is a reflection of its surroundings, with a session-brewed American Pale Ale that boasts notes of grapefruit and cut grass.

5. CALIFORNIA // RUSSIAN RIVER BREWING COMPANY

Location: Santa Rosa, California

When it comes to local beer, Californians are truly spoiled for choice. And the stuff they’re brewing up is some of America’s best, with brands like Arrogant Bastard, Firestone Walker, and AleSmith calling The Golden State home. But Russian River is doing things just a little bit differently. Based in Sonoma County, an area better known for its vino (the brewery used to be owned by Korbel), the company is using traditional winemaking processes to brew its barrel-aged beers, including Temptation, a sour blonde ale that’s aged in chardonnay barrels.

6. COLORADO // OSKAR BLUES BREWERY

Location: Longmont, Colorado


Oskar Blues Brewery

If beer were a popularity contest, Coors Light would take down most of its competition. But just because it’s the second most popular beer in America doesn’t mean that it’s the best Colorado has to offer. In Longmont, Colorado (about 35 miles north of Coors' home in Golden), Oskar Blues has been leading the craft-beer-in-a-can game since the early aughts—so much so that they recently opened satellite breweries in Brevard, North Carolina and Austin, Texas. And it all started with their signature beer, Dale’s Pale Ale, a strong pale ale that goes anywhere a can can.

7. CONNECTICUT // NEW ENGLAND BREWING CO.

Location: Woodbridge, Connecticut

New England Brewing Co. favors simplicity above all else, as evidenced by their slogan: “Drink it. It’s good.” They take a similarly straightforward approach with their menu of canned craft beers, with their G-Bot, an intense Double IPA, being one of their most sought-after brews.

8. DELAWARE // DOGFISH HEAD CRAFT BREWED ALES

Location: Milton, Delaware

Like the little brewery that could, Dogfish Head has parlayed what it calls its “off-centered ales for off-centered people” into a nationwide obsession. While their 90 Minute IPA is a go-to choice for heavy hops lovers, it’s the brand’s frequent pop culture collaborations—like Bitches Brew, the iconic Imperial Stout they created in honor of the 40th anniversary of Miles Davis’ album of the same name—that have gained Dogfish an obsessive following.

9. FLORIDA // FUNKY BUDDHA BREWERY

Location: Oakland Park, Florida


Funky Buddha

Founded in 2010, Funky Buddha is still a relative newcomer. But they’re changing the craft beer game in South Florida by taking a culinary approach to beer-making, as evidenced by seasonal varietals like Blueberry Cobbler Ale, More Moro Blood Orange IPA, and Sweet Potato Casserole Strong Ale.

10. GEORGIA // CREATURE COMFORTS BREWING COMPANY

Location: Athens, Georgia

The Creature Comforts brand is “driven by the promise that a curious mind leads to better living.” Which also leads to better beer. According to BeerAdvocate, four of Georgia’s five best beers are coming out of the Athens-based brewery.

11. HAWAII // MAUI BREWING CO.

Location:  Lahaina, Hawaii

Founded in 2005, Maui Brewing Co. takes much of its inspiration—and some of its ingredients—from its enviable surroundings, resulting in smooth brews like the floral Bikini Blonde Lager and the toasty CoCoNut PorTeR.

12. IDAHO // GRAND TETON BREWING COMPANY

Location: Victor, Idaho

At the base of the Tetons, Grand Teton has been welcoming thirsty travelers to its brewery for nearly 30 years. Whether you’re prone to a signature brew like Old Faithful Ale, a seasonal Trout Hop Black IPA, or a cellar reserve like Double Vision Doppelbock, the company swears its difference is in the glacial run-off water it uses in its brewing process.

13. ILLINOIS // GOOSE ISLAND BEER COMPANY

Goose Island's India Pale Ale
Scott Olson, Getty Images

Location: Chicago, Illinois

It says something about Goose Island that, nearly a quarter-century after pioneering the concept of bourbon-aged beer, their annual Black Friday release of (very limited) Bourbon County Brand Stouts is still one of the beer world’s most exciting events, with imbibers standing in line for hours to get their hands on a single four-pack.

14. INDIANA // 3 FLOYDS BREWING CO.

Location: Munster, Indiana

Leaving “normal” to its fellow brewers, 3 Floyds’ focus is on crafting unique, artisanal-minded beers like the well-rounded, Scottish-style Robert the Bruce ale—or its barrel-aged, star anise-tinged version of that, Spazzerack! 

15. IOWA // TOPPLING GOLIATH BREWING COMPANY

Location: Decorah, Iowa

In 2009, Toppling Goliath founders Clark and Barb Lewey made the leap from experimental home brewers to official ones. Their beers—including their flagship Dorothy’s New World Lager, a California Common lager—are distributed throughout northeast Iowa and southwestern Wisconsin.

16. KANSAS // FREE STATE BREWING COMPANY

Location: Lawrence, Kansas

When Free State opened in 1989, it became the first legal brewery to open in Kansas in more than a century. They’ve taken that distinction seriously, crafting a unique lineup of draft and bottled beers, like the Old Backus Barleywine Ale, which only gets better with age.

17. KENTUCKY // AGAINST THE GRAIN BREWERY & SMOKEHOUSE

Location: Louisville, Kentucky

Against the Grain isn’t kidding about its name. In the less than five years they’ve been in business, the beloved brewpub and smokehouse has concocted hundreds of beers that are as unique in name as they are in flavor: In addition to three varietals of 5 Roses: A Rick Astley Joint, there’s Wilford Whimley, Instant Placation Libation, Sho’nuff, and Marty McFly P.A.

18. LOUISIANA // PARISH BREWING COMPANY

Location: Broussard, Louisiana

Embracing its roots, Parish Brewing mixes old-school brewing techniques with local ingredients to produce small batches of Cajun Country ales, like Canebrake, its golden Louisiana wheat ale brewed with Steen’s sugarcane syrup.

19. MAINE // MAINE BEER COMPANY

Location: Freeport, Maine

Beer. It’s what’s for dinner at Maine Beer Company. After finding great success with Lunch, a pine-tinged IPA in 2011, the company launched Dinner, its first Double IPA, in 2014. The beer, which garnered a perfect 100 score with BeerAdvocate, isn’t easy to get your hands on; subsequent brewery-only releases of the ale have sold out in hours.

20. MARYLAND // UNION CRAFT BREWING COMPANY

Location: Baltimore, Maryland

The best way to get your Union Craft fix is straight from the tap room, where the brewery makes a community event out of beer-tasting. And they’ve succeeded in making their brews approachable, with a year-round supply of Baltimore-focused canned brews, like the hop-heavy Duckpin Pale Ale.

21. MASSACHUSETTS // TREE HOUSE BREWING COMPANY

Location: Monson, Massachusetts

In a small red barn in the tiny town of Monson, Massachusetts, there’s a huge beer thing happening. In just five short years, Tree House Brewing has managed to take the craft beer world by storm with its small-batch, well water-crafted ales, like the chocolate-covered maple candy-like Good Morning and the That’s What She Said Milk Stout.

22. MICHIGAN // FOUNDERS BREWING CO.

Location: Grand Rapids, Michigan

“We don’t brew beer for the masses” is the mandate at Founders, winners of six World Beer Cup, four European Beer Star, and three Great American Beer Festival medals. Let that sink in over a cold bottle of Founders Imperial Stout.

23. MINNESOTA // SURLY BREWING COMPANY

Location: Minneapolis, Minnesota

In 2011, Minnesota Governor Mark Dayton signed what came to be known as the “Surly bill” into law, which essentially made it possible for Surly to serve its beer on site. Beer lovers everywhere rejoiced. And the brand has continued to expand its offerings—and distribution chain—with brews like CynicAle, Abrasive, Hell, and Overrated!

24. MISSISSIPPI // SOUTHERN PROHIBITION BREWING

Location: Hattiesburg, Mississippi

With beers like Jack the Sipper, Mississippi Fire Ant, and Pow! Rye in the Kisser, Southern Prohibition is upping the craft can game by mixing cool art, fun names, and easily drinkable brews.

25. MISSOURI // PERENNIAL ARTISAN ALES

Location: St. Louis, Missouri

Founded in 2011, Perennial is a microbrewery created with the “adventurous craft beer drinker in mind.” The company sources local, seasonal, and organic ingredients to create its menu of handcrafted, small-batch beers, including its barrel-aged Abraxas Imperial Stout, with hints of cacao nibs, vanilla beans, ancho chiles, and cinnamon.

26. MONTANA // BIG SKY BREWING CO.

Location: Missoula, Montana

Big Sky Brewing began life, at least conceptually, as a public access TV show called Beer Talk. From there, the idea morphed into a draft-only brewery, and now a full-scale brewery that produces about 50,000 barrels of the sudsy stuff per year, each name (like Pygmy Owl Itty Bitty IPA and Moose Drool Brown Ale) a nod to the nature that surrounds the brewery.

27. NEBRASKA // NEBRASKA BREWING COMPANY

Location: La Vista, Nebraska

After years of experimental home-brewing, Paul and Kim Kavulak opened the doors to the Nebraska Brewing Company brewpub in 2007. In the years since, they’ve set the standard for brewing in the Cornhusker State, with more than a dozen canned craft, reserve bottle, limited-edition barrel-aged, and seasonal brews, including 311 Amber Ale, which they created in collaboration with the Omaha-founded rockers of 311. 

28. NEVADA // BIG DOG’S BREWING CO.

Location: Las Vegas, Nevada

In the midst of Sin City, Big Dog has been brewing up some truly creative, small-batch beers—like the bold War Dog Imperial IPA and rich Black Lab Stout—for nearly 25 years.

29. NEW HAMPSHIRE // SMUTTYNOSE BREWING COMPANY

Location: Hampton, New Hampshire

Named for Smuttynose Island, Smuttynose Brewing is bringing a taste of The Granite State to seemingly every corner of the world. Their more than two dozen varieties of year-round, seasonal, and large-format bottled beers—including the award-winning Baltic Porter and Wheat Wine Ale—are available in more than two dozen states across the country, plus parts of Europe and Asia.

30. NEW JERSEY // KANE BREWING COMPANY

Location: Ocean, New Jersey

On the coast of New Jersey, Kane is a relative newcomer, but they’ve made a pretty big impact in their five years in business. Particularly with their Corked & Caged beers, a complex collection of small-batch beers in large format bottles, like the local wildflower honey-brewed Apiary saison.

31. NEW MEXICO // LA CUMBRE BREWING COMPANY

Location: Albuquerque, New Mexico

La Cumbre doesn’t have the unlimited advertising budget of its mass-produced colleagues—and they’re OK with that. They’d much rather devote their resources to finding the best ingredients, and giving their brewers the time they need to perfect each drop of beer produced. La Cumbre’s penchant for classic beer styles shows in its Elevated IPA, A Slice of Hefen Bavarian-style wheat beer, and Red Ryeot.

32. NEW YORK // EVIL TWIN BREWING

Location: Brooklyn, New York

Evil Twin Brewing

With nearly 250 breweries statewide, the competition to be one of New York’s finest isn’t easy. But Evil Twin has been making a quick run for that title since first launching in 2010. Originating in Denmark, the brand made the jump across the pond to a spot in Brooklyn a few years back and has been amping up production ever since. In 2012, they launched more than 40 different beers. And today, you can find them in more than 40 different countries (not to mention top restaurants around the world like Momofuku Ko and Eleven Madison). And if you believe what BeerAdvocate says, three of New York’s 10 best beers come from Evil Twin—including the first and second spots, which belong to Imperial Biscotti Break Bourbon Barrel Aged and Evil Twin Double Barrel Jesus, respectively.

33. NORTH CAROLINA // FOOTHILLS BREWING

Location: Winston-Salem, North Carolina

Because freshness matters, Foothills does much of its business in the Southeast. It’s here that you’ll find a major demand for the brewer’s creative handcrafted concoctions, especially its seasonal brews like Sexual Chocolate Imperial Stout. (Its year-round Jade IPA is also a popular choice for its peppery finish.)

34. NORTH DAKOTA // FARGO BREWING COMPANY

Location: Fargo, North Dakota

The good news: As one might hope, the folks at Fargo Brewing couldn’t resist a small nod to the Coen brothers’ movie. They swear that they’d “give our left foot for another pint” of their Wood Chipper IPA. The bad news: You’ll have to make your way to the Great Plains to taste it.

35. OHIO // FAT HEAD’S BREWERY

Location: North Olmsted, Ohio

Before becoming one of Ohio’s most acclaimed breweries, Fat Head’s got its start on the South Side of Pittsburgh. In 2009, the brand teamed up with brewer Matt Cole and made the move to Ohio. Early acclaim for their uniquely crafted collection of formats—from German-style lagers to fruit beers—led to a quick expansion and the brand now boasts locations in Pittsburgh, Portland, Oregon, and North Olmsted and Cleveland, Ohio.

36. OKLAHOMA //  PRAIRIE ARTISAN ALES

Location: Tulsa, Oklahoma

The brainchild of two suds-loving brothers, Prairie Ales was founded as a self-funded endeavor in 2012. Since then, the duo has experimented with all sorts of amazing ingredients and types of beers, and has received unprecedented acclaim for what they’re doing. All but one of BeerAdvocate’s picks for the 10 best Oklahoma brews belong to Prairie Ales, with four of their BOMB! Imperial Stouts topping the list.

37. OREGON // DESCHUTES BREWERY

Location: Bend, Oregon

Founded as a brewpub in 1988, Deschutes’ main focus has always been on quality over quantity, but they’ve been fortunate enough to find both. More than a quarter-century later, the brand is still evolving. Their beers, including a Black Butte Porter and Mirror Pond Pale Ale, can be purchased in most cities across the country. And Deschutes isn’t done yet: They recently announced that they’ll be opening an east coast brewery in Roanoke, Virginia.

38. PENNSYLVANIA // VOODOO BREWERY

Location: Meadville, Pennsylvania

Voodoo Brewery has been producing some of the country’s quirkiest microbrews for than a decade, and the beer world has taken notice. Their Big Black Voodoo Daddy Imperial Stout took home a silver medal at the Great American Beer Festival.

39. RHODE ISLAND // PROCLAMATION ALE COMPANY

Location: West Kingston, Rhode Island

The smallest state is packing some big beer flavor with Proclamation Ale, which was founded by Dave Witham in 2014. And his impact was felt pretty much immediately, with a lot of love being shown for his unique brews, including Derivative: Galaxy.

40. SOUTH CAROLINA // WESTBROOK BREWING COMPANY

Location: Mt. Pleasant, South Carolina

Westbrook defines its mission this way: “to make the most interesting, drinkable, and generally awesome beer possible.” Always game to experiment with new ingredients and brewing techniques, it’s clear from their lineup of beers—like Poppin’ Pils, Weisse Weisse Baby, and Shane’s Big DIPA—that these brewers are having fun.

41. SOUTH DAKOTA // CROW PEAK BREWING

Location: Spearfish, South Dakota

Founded in 2007, Crow Peak says that it’s been “crafting South Dakota’s beer culture” with its rich brews, including a Pile O’ Dirt Porter and Canyon Cream Ale.

42. TENNESSEE // WISEACRE BREWING CO.

Location: Memphis, Tennessee

Wiseacre is the product of brothers Davin and Kellan Bartosch’s longtime fascination with great beer (they count the time they stole their parents’ rental car and drove to Boston’s Sam Adams Brewery in 1997 as a formative part of their journey to Wiseacre). Their fun-loving attitude carries over to their cans of beers, which boast creative names and packaging, like the Gotta Get Up to Get Down Coffee Milk Stout.

43. TEXAS // JESTER KING BREWERY

Location: Austin, Texas

Fans of Jester King have learned to expect the unexpected from this farmhouse brewery that uses well water, local grains, and native wild yeast in their brewing process.

44. UTAH / UINTA BREWING CO.

Location: Salt Lake City, Utah

Founded in a former mechanic’s garage in 1993, it didn’t take long for Uinta’s reputation within the industry to grow. By 2001, they had outgrown their space, and were able to customize a 26,000 square foot brewery that allowed them to maximize production of their Utah-inspired brews, like their flagship Cutthroat Pale Ale, which is named after the official state fish (the Bonneville cutthroat trout).

45. VERMONT // THE ALCHEMIST

Location: Waterbury, Vermont

One of the smallest operations on this list, The Alchemist is a tiny, family-run brewery that specializes in one beer: Heady Topper, an unfiltered, American Double IPA.

46. VIRGINIA // HARDYWOOD PARK CRAFT BREWERY

Location: Richmond, Virginia

Founded in 2011, Hardywood’s dedication to crafting truly unique beverages didn’t go unnoticed by beer lovers. Five years after the company’s founding, Hardywood has already won a slew of awards for its naturally conditioned, unpasteurized, and unfiltered lineup of beers, including a few more experimental beverages, like its top-rated, bourbon barrel-aged Hardywood Foolery Milk Stout. Hardywood was also recently named Virginia’s Top Brewer by RateBeer.

47. WASHINGTON // FREMONT BREWING COMPANY

Location: Seattle, Washington

“Sustainability” is the key word at Fremont, Seattle’s seven-year-old, small-batch brewery that promotes “activism through beer.” Which means that they conserve energy as much as possible in the brewing process and implement various zero-waste production processes. They also source a variety of local ingredients, both toward that cause and as a way to give back to the community. All of which makes for a collection of award-winning beers, like the Cowiche Canyon Fresh Hop Ale, which Men’s Journal recently named one of the 101 Best Beers in America.

48. WEST VIRGINIA // MOUNTAIN STATE BREWING CO.

Location: Thomas, West Virginia

Mountain State is “West Virginia born and brewed”—and proud of it! As one of West Virginia's oldest microbreweries and tap rooms, the company is doing its part to make a name for the state on the beer scene, and they’re succeeding. Brews like Cold Trail Blonde Ale, Almost Heaven Amber Ale, and Miner’s Daughter Stout are complex yet approachable for even newbie microbrew drinkers.

49. WISCONSIN // CENTRAL WATERS BREWING COMPANY

Location: Amherst, Wisconsin

Central Waters may not be the only brewery to hop on the barrel-aging bandwagon, but they're clearly doing something right. Special, brewery-only releases have resulted in long lines and quick sellouts—and even an uptick in the local tourism industry. In January, the Stevens Point Journal wrote that “Like any rock star worth its froth, these beers attract dedicated fans with some making seven-hour drives, others booking flights and reserving so many hotel rooms that folks at the nearby Stevens Point Area Convention and Visitors Bureau have noticed a coinciding spike in occupancy rates.” Who knew beer could be good for business?

50. WYOMING // SNAKE RIVER BREWING

Location: Jackson, Wyoming

Snake River may be Wyoming’s oldest brewery, but that doesn’t mean that they’re not open to change. In 2011, after nearly 20 years of bottling their beer, they made the (eco)conscious decision to switch to cans. Their dedication to the environment goes even beyond that; in 2006, they received USDA Organic Certification for their OB-1 (Organic Beer Number 1), a brown ale made from all-organic malt and hops. That’s what we call responsible consumption.

12 Turkey Cooking Tips From Real Chefs

To get a turkey this beautiful, follow the tips below.
To get a turkey this beautiful, follow the tips below.
AlexRaths/iStock via Getty Images

When it comes to cooking a juicy, flavorful turkey, the nation's chefs aren’t afraid to fly in the face of tradition. Here are a few of their top suggestions worth trying this holiday season.

1. Buy a Fresh Turkey.

Most home cooks opt for a frozen turkey, but chef Sara Moulton recommends buying fresh. The reason: Muscle cells damaged by ice crystals lose fluid while the turkey thaws and roasts, making it easier to end up with a dried-out bird. For those who stick with a frozen turkey, make sure to properly thaw the bird—one day in the fridge for every 4-5 pounds.

2. Buy a Smaller Bird—or Two.

Idealizing the big, fat Thanksgiving turkey is a mistake, according to numerous chefs. Large birds take more time to cook, which can dry out the meat. Wolfgang Puck told Lifescript he won’t cook a bird larger than 16 pounds, while Travis Lett recommends going even smaller and cooking two or three 8-pound birds.

3. Brine That Turkey.


Manuta/iStock via Getty Images

Brining a turkey adds flavor, and it allows salt and sugar to seep deep into the meat, helping it retain moisture as the bird cooks. You can opt for a basic brine like the one chef Chris Shepherd recommends, which calls for one cup sugar, one cup salt, five gallons of water, and a three-day soak. Or, try something less traditional, like Michael Solomonov’s Mediterranean brine, which includes allspice, black cardamom, and dill seed. One challenge is finding a container big enough to hold a bird and all the liquid. Chef Stephanie Izard of Chicago’s Girl and the Goat recommends using a Styrofoam cooler.

4. Or, Try a Dry Brine.

If the thought of dunking a turkey in five gallons of seasoned water doesn’t appeal to you, a dry brine could be the ticket. It’s essentially a meat rub that you spread over the bird and under the skin. Salt should be the base ingredient, and to that you can add dried herbs, pepper, citrus and other seasonings. Judy Rodgers, a chef at San Francisco’s Zuni Café before her death in 2013, shared this dry rub recipe with apples, rosemary, and sage. In addition to a shorter prep time, chefs say a dry brine makes for crispier skin and a nice, moist interior.

5. Bring the Turkey to Room Temperature First.

Don’t move your bird straight from the fridge to the oven. Let it sit out for two to three hours first. Doing this, according to Aaron London of Al’s Place in San Francisco, lets the bones adjust to room temperature so that when roasted, it "allows the bones to hold heat like little cinder blocks, cooking the turkey from the inside out."

6. Cut Up Your Turkey Before Cooking.

This might sound like sacrilege to traditional cooks and turkey lovers. But chefs insist it’s the only way to cook a full-size bird through and through without drying out the meat. Chef Marc Murphy, owner of Landmarc restaurants in New York, told the Times he roasts the breast and the legs separately, while chef R.B. Quinn prefers to cut his turkeys in half before cooking them. Bobby Flay, meanwhile, strikes a balance: "I roast the meat until the breasts are done, and then cut off the legs and thighs. The breasts can rest, and you can cook off the legs in the drippings left in the pan."

7. Cook the Stuffing on the Side of the Turkey.

A traditional stuffing side dish for Thanksgiving in a baking pan
VeselovaElena/iStock via Getty Images

Many chefs these days advise against cooking stuffing inside the turkey. The reason? Salmonella. "With the stuffing being in the middle, a lot of blood drips into it and if everything in the middle doesn't come to temperature then you're at risk," chef Charles Gullo told the Chicago Tribune. TV host Alton Brown echoed this advice, and writes that it’s very difficult to bring the stuffing to a safe 165 degrees without overcooking the bird. (You can check out some more tips to prevent food poisoning on Thanksgiving here.)

8. Butter Up That Bird.

No matter if you’ve chosen a dry brine, a wet brine, or no brine at all, turkeys need a helping of butter spread around the outside and under the skin. Thomas Keller, founder of The French Laundry, recommends using clarified butter. "It helps the skin turn extra-crispy without getting scorched," he told Epicurious.

9. Use Two Thermometers.

A quality meat thermometer is a must, chefs say. When you use it, make sure to take the temperature in more than one spot on the bird, checking to see that it’s cooked to at least 165 degrees through and through. Also, says Diane Morgan, author of The New Thanksgiving Table, you should know the temperature of your oven, as a few degrees can make the difference between a well-cooked bird and one that’s over- or under-done.

10. Turn Up the Heat.

If you’ve properly brined your meat, you don't need to worry about high heat sucking the moisture out, chefs say. Keller likes to cook his turkey at a consistent 450 degrees. This allows the bird to cook quickly, and creates a crisp shell of reddish-brown skin. Ruth Reichl, the famed magazine editor and author, seconds this method, but warns that your oven needs to be squeaky clean, otherwise leftover particles could smoke up.

11. Baste Your Turkey—But Don't Overdo It.

Man basting a turkey
Image SourceiStock via Getty Images

Spreading juices over top the turkey would seem to add moisture, no? Not necessarily. According to chef Marc Vogel, basting breaks the caramelized coating that holds moisture in. The more you do it, the more time moisture has to seep out of the turkey. Also, opening the oven releases its heat, and requires several minutes to stabilize afterward. It's not really an either/or prospect, chefs agree. Best to aim somewhere in the middle: Baste every 30 minutes while roasting.

12. Let It Rest.

Allowing a turkey to rest after it’s cooked lets the juices redistribute throughout the meat. Most chefs recommend at least 30 minutes’ rest time. Famed chef and TV personality Gordon Ramsey lets his turkey rest for a couple hours. "It may seem like a long time, but the texture will be improved the longer you leave the turkey to rest," Ramsey told British lifestyle site Good to Know. "Piping hot gravy will restore the heat."

11 Times Mickey Mouse Was Banned

Getty Images
Getty Images

Despite being one of the world’s most recognizable and beloved characters, it hasn’t always been smooth sailing for Mickey Mouse, who was "born" on November 18, 1928. A number of countries—and even U.S. states—have banned the cartoon rodent at one time or another for reasons both big and small.

1. The Shindig scandal

In 1930, Ohio banned a cartoon called The Shindig because Clarabelle Cow was shown reading Three Weeks by Elinor Glyn, the premier romance novelist of the time. Check it out (at the 1:05 mark above) and let us know if you’re scandalized.

2. Romania's rodent nightmare

With movies on 10-foot screen being a relatively new thing in Romania in 1935, the government decided to ban Mickey Mouse, concerned that children would be terrified of a monstrous rodent.

3. The Barnyard Battle battle of 1929

In 1929, a German censor banned a Mickey Mouse short called “The Barnyard Battle.” The reason? An army of cats wearing pickelhauben, the pointed helmets worn by German military in the 19th and 20th centuries: "The wearing of German military helmets by an army of cats which oppose a militia of mice is offensive to national dignity. Permission to exhibit this production in Germany is refused.”

4. The "miserable ideal" ordeal

The German dislike for Mickey Mouse continued into the mid-1930s, with one German newspaper wondering why such a small and dirty animal would be idolized by children across the world: "Mickey Mouse is the most miserable ideal ever revealed ... Healthy emotions tell every independent young man and every honorable youth that the dirty and filth-covered vermin, the greatest bacteria carrier in the animal kingdom, cannot be the ideal type of animal.” Mickey was originally banned from Nazi Germany, but eventually the mouse's popularity won out.

5. Disney's "demoralizing" cast of characters

Laughing Winnie the Pooh doll
CatLane/iStock via Getty Images

In 2014, Iran's Organization for Supporting Manufacturers and Consumers announced a ban on school supplies and stationery products featuring “demoralizing images,” including that of Disney characters such as Mickey Mouse, Winnie the Pooh, Sleeping Beauty, and characters from Toy Story.

6. Germany's "Anti-Red" rodent ban

In 1954, East Germany banned Mickey Mouse comics, claiming that Mickey was an “anti-Red rebel.”

7. Disney vs. the Boy King of Yugoslavia

A photograph of King Peter II of Yugoslavia
Public Domain, Wikimedia Commons

In 1937, a Mickey Mouse adventure was so similar to real events in Yugoslavia that the comic strip was banned. State police say the comic strip depicted a “Puritan-like revolt” that was a danger to the “Boy King,” Peter II of Yugoslavia, who was just 14 at the time. A journalist who wrote about the ban was consequently escorted out of the country.

8. The miraculous Mussolini escape

Though Mussolini banned many cartoons and American influences from Italy in 1938, Mickey Mouse flew under the radar. It’s been said that Mussolini’s children were such Mickey Mouse fans that they were able to convince him to keep the rodent around.

9. Not going for "I'm going to Disneyland"

Mickey and his friends were banned from the 1988 Seoul Olympics in a roundabout way. As they do with many major sporting events, including the Super Bowl, Disney had contacted American favorites to win in each event to ask them to say the famous “I’m going to Disneyland!” line if they won. When American swimmer Matt Biondi won the 100-meter freestyle, he dutifully complied with the request. After a complaint from the East Germans, the tape was pulled and given to the International Olympic Committee.

10. The great Seattle liquor store war

In 1993, Mickey was banned from a place he shouldn't have been in the first place: Seattle liquor stores. As a wonderful opening sentence from the Associated Press explained, "Mickey Mouse, the Easter Bunny and teddy bears have no business selling booze, the Washington State Liquor Control Board has decided." A handful of stores had painted Mickey and other characters as part of a promotion. A Disney VP said Mickey was "a nondrinker."

11. An udder humiliation

Let's end with another strike against The Shindig (see #1) and Clarabelle’s bulging udder. Less than a year after The Shindig ban, the Motion Picture Producers and Directors of America announced that they had received a massive number of complaints about the engorged cow udders in various Mickey Mouse cartoons.

From then on, according to a 1931 article in Time magazine, “Cows in Mickey Mouse ... pictures in the future will have small or invisible udders quite unlike the gargantuan organ whose antics of late have shocked some and convulsed others. In a recent picture the udder, besides flying violently to left and right or stretching far out behind when the cow was in motion, heaved with its panting with the cow stood still.”

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