Turkey Recipes

The secrets to the best turkey you've ever made.

Gluten-Free

Porchetta-Flavored Spatchcocked Turkey

An Italian seasoning finds a home on the Thanksgiving table.

Chinese

Chinese Red-Sauce-Glazed Spatchcocked Turkey

A Chinese cooking broth transforms into a flavorful turkey glaze.

Mains

Cajun-Spiced Spatchcocked Turkey

Turkey gets the Southern spice treatment.

The Food Lab

Spice-Rubbed Butterflied Smoked Turkey

Smoky, juicy, fork-tender turkey with a deep smoke flavor.

Turkey

Grilled Spatchcocked Turkey

The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.

The Food Lab

Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey

The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it.

The Food Lab

Sous Vide Turkey Breast With Crispy Skin

All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.

Roasting

The Best Simple Roast Turkey With Gravy

Harness the power of the baking stone for a roast turkey that's crisp-skinned, juicy, and evenly cooked.

Stovetop

Deep-Fried Sous Vide Turkey Porchetta (Turchetta)

This porchetta-inspired turkey breast is cooked sous vide, followed by a stint in a hot oil bath, Peking duck–style.

Braising and Stewing

Red Wine–Braised Turkey Legs

Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.

Turkey

Turkey Porchetta

Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin.

Turkey

Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd)

Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.

Turkey

Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy

Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.

Turkey

Cajun Smoked Turkey

This smoked turkey is injected with a beer-based liquid and liberally rubbed with a Creole seasoning blend.

Roasting

Easy Stuffed Roast Turkey With Giblet Gravy

For a faster-cooking bird with extra-crisp skin, grab your baking stone.

Roasting

Easy Herb-Rubbed Turkey and Giblet Gravy

A perfect roast turkey with an easy gravy to boot.

Roasting

Roast Turkey in Parts

Cutting a turkey into parts is the easiest way to make sure that both the breast and the leg meat come out cooked evenly and to the correct temperature.

Grilling

Rotisserie Turkey

This puts an oven-roasted whole bird to shame.

Gluten-Free

Deep-Fried Whole Buffalo Turkey

Frank's RedHot and a side of blue cheese dressing add Buffalo flavors to this deep-fried turkey.

Grilling, Smoking, and Barbecue

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

The secrets to perfectly smoked turkey are: butterflying, dry-brining, adding baking powder to the dry rub, slow-cooking over indirect heat, and careful monitoring of the turkey's internal temperature. Here's how to do it, step by step.

Knife Skills

The Serious Eats Guide to Carving Turkey

For many folks, the hardest part of cooking a turkey is carving and serving it. Here's the easiest way to do it, whether it's roasted whole or spatchcocked.

Cooking Techniques

The Quick and Dirty Guide to Brining Chicken or Turkey

Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.

The Food Lab

The Food Lab: How to Cook Sous Vide Turkey Breast With Extra-Crisp Skin

Yes, you can cook turkey breast sous vide and wind up with deep roasty flavors and extra-crispy skin to boot.

The Food Lab

Roasting Turkey? Throw Out Your Roasting Pan, Reach for a Baking Stone

The secret to producing a beautifully burnished, deep-brown bird with evenly cooked, juicy meat? Harness the power of your baking stone.

Turkey

The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey

The Food Lab

The Food Lab: How to Make a Turkey Porchetta

Exactly what is a turchetta? It's a turkey breast prepared in the manner of a traditional Italian porchetta. You have never had turkey breast this juicy, and that's a guarantee.

Turkey

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

Find out why spatchcocking your turkey—that is, cutting out the backbone and flattening it out before roasting—is the fastest, easiest route to a juicy bird.

Cooking Techniques

The Food Lab: The Truth About Brining Turkey

Is there any point to brining your next turkey?

Porchetta-Flavored Spatchcocked Turkey

Chinese Red-Sauce-Glazed Spatchcocked Turkey

Cajun-Spiced Spatchcocked Turkey

Spice-Rubbed Butterflied Smoked Turkey

Grilled Spatchcocked 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

Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd)

Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy

Cajun Smoked Turkey

Easy Stuffed Roast Turkey With Giblet Gravy

Easy Herb-Rubbed Turkey and Giblet Gravy

Roast Turkey in Parts

Rotisserie Turkey

Deep-Fried Whole Buffalo Turkey

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

The Serious Eats Guide to Carving Turkey

The Quick and Dirty Guide to Brining Chicken or Turkey

The Food Lab: How to Cook Sous Vide Turkey Breast With Extra-Crisp Skin

Roasting Turkey? Throw Out Your Roasting Pan, Reach for a Baking Stone

The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey

The Food Lab: How to Make a Turkey Porchetta

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

The Food Lab: The Truth About Brining Turkey

More Holidays

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