Turkey Talk and Recipes

Everything you want to know about choosing, preparing, carving, and eating the bird, with recipes for traditional and non-traditional turkeys and turkey alternatives.

Turkey Talk: Techniques & How-Tos

The Serious Eats Guide to Carving Turkey

The Quick and Dirty Guide to Brining Chicken or Turkey

The Food Lab: Roasting Turkey? Throw Out Your Roasting Pan and Reach for Yo...

The Food Lab's Definitive Guide to Buying, Prepping, Cooking, and Carving Y...

How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey

The Food Lab: The Truth About Brining Turkey

Turkey Recipes

The Food Lab's Step-by-Step Guide to Smoking a Turkey

Spice-Rubbed Butterflied Smoked Turkey

Grilled Spatchcocked Turkey

Basic Deep-Fried Turkey

Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey

Sous Vide Turkey Breast With Crispy Skin

The Best Simple Roast Turkey With Gravy

Deep-Fried Sous Vide Turkey Porchetta (Turchetta)

Red-Wine Braised Turkey Legs

Turkey Porchetta

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More Turkey

How to Make the Best Thanksgiving Turkey Burgers

Serious Entertaining: Big Group, Small Oven on Thanksgiving

Video: How to Cook a Spatchcock Turkey (the Fastest, Easiest, Best Way to C...

The Food Lab: Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry ...

Ask a Chef: Best Way to Make Turkey on Thanksgiving?

The Food Lab: Roast Turkey Breast For A Small Gathering

The Food Lab: How To Make The Ultimate Turducken

The Food Lab: Herb-Roasted Turkey With Stuffing

The Food Lab: Why You Should Make Your Own Gravy

Should You Cook Your Turkey in Parts?

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Turkey Alternatives

Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)

The Best Spinach Lasagna

The Best Squash Lasagna

Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butte...

Baked Ziti With Two Mozzarellas and Parmesan Cream Sauce

Easy Butter Paneer With Spinach

Vegan Stovetop-Style Macaroni and Cheese

Pasta With Rich and Hearty Mushroom Bolognese

Vegan Sweet Potato and 2-Bean Chili With Hominy

Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon

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