Unlike the inherently flavorful beef burger, a burger made out of ground turkey needs a little help to elevate itself into the realm of truly tasty. Suvir Saran, author of Masala Farm has taken it upon himself to craft a turkey burger that's not only tasty but truly exceptional. Taking cues from both his Indian heritage and American ingredients, Saran's Juicy Turkey-Cheddar Burgers will forever change the way you think about poultry burgers. More

This is a vegetable-packed version of Italian Wedding Soup. The meatballs use turkey instead of beef and pork. More

After spending the holiday cooking, a quick thrown-together meal like this simple tamale pie can be just the thing to ease you back into the impending work week. A box of cornbread mix and a can of Rotel tomatoes transform those last bits of turkey into a quick delicious dinner. More

The Hot Brown is ostensibly an open-faced sandwich—it starts with a piece of toasted bread (the original recipe calls for Texas Toast) and gets topped with sliced roasted turkey. But from there it leaps directly into Hangover Helper territory when a precisely measured volume (known as a morethanyoucouldreasonablyhopetoneed) of cheesy, creamy Mornay sauce is poured over the top and the whole thing is placed under the broiler to bake until bubbly. More

Turkey and chilies go remarkably well together. Heck, the turkey's even the national bird of Mexico, or at least it would have been had the Golden Eagle and a half dozen other birds in line for the job in front of it had posed slightly less imposing silhouettes on a coat of arms. It is, however, widely consumed in Mexico. More

Olive oil is a great fat with which to confit. The flavor of meat confited in olive oil tends to be a little lighter than meat cooked in duck fat and certainly lard, but the real advantage of confiting in olive oil is that you don't have to track down good-quality animal fat. Any bottle of olive oil will do and after you have used the oil to confit the meat, you can use it again to roast your vegetables. More

The meat is moist and tender thanks to a brine and the cornbread-cranberry stuffing is rich and flavorful. The turkey breasts hit all the right notes for a Thanksgiving dinner, just on a smaller scale than an entire bird. More

[Photograph: J. Kenji Lopez-Alt] Check out other recipes from My All-Pie Thanksgiving Fantasy » About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly... More

Each Thanksgiving I look forward to firing up the smoker and seeing what new turkey creation I can throw in there. So far I've done well with an apple-brine and honey-brine, but I took things to a whole new level this year with a Cajun-inspired smoked bird. More

[Photographs: J. Kenji Lopez-Alt] Note: when making the stuffing recipe, combine all the ingredients for the stuffing but do not bake in the oven before beginning this recipe. About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious... More