As classic as it gets, no changes or additions necessary.
We cook this brined turkey over applewood for a smoky-sweet bird with picture-perfect mahogany skin.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.
A Yucatecan twist on classic Mexican tortilla soup.
This smoked turkey is injected with a beer-based liquid and liberally rubbed with a Creole seasoning blend.
Smoky, juicy, fork-tender turkey with a deep smoke flavor.
Juicy and full of flavor.
The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.
A perfect accompaniment for turkey, mashed potatoes, and stuffing.
This turkey'll win you bragging rights.
Cutting a turkey into parts is the easiest way to make sure that both the breast and leg meat come out cooked evenly and to the correct temperature.
Heavy cream and fresh herbs enrich this twist on traditional gravy.
This puts an oven-roasted whole bird to shame.
Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin.
The traditional Thanksgiving gravy made with drippings from the bird, for a sauce that's pure turkey gold.
The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it.
This porchetta-inspired turkey breast is cooked sous vide, followed by a stint in a hot oil bath, Peking duck–style.
Dark-meat turkey burgers are quick to make and packed with flavor.
It's a bit of an undertaking, but the result is a juicy bird with potato-chip-crisp skin.
The simple addition addition of apple cider gives this gravy a slight tartness and faintly fruity flavor.
Harness the power of the baking stone for a roast turkey that's crisp-skinned, juicy, and evenly cooked.
Seasoned turkey burgers with plenty of fresh herbs, dressed with caramelized shallots, dijon, and arugula.
Brown, brown, and brown some more.
A large format pressed sandwich filled with turkey, sharp cheddar cheese, bacon, and sautéed broccoli rabe.
Dried porcini mushrooms soaked in turkey stock give this gravy a great earthy depth.
Earthy green chilies give these burgers a nice fruity heat.
Red wine adds a dry, mild fruitiness to this shallot-flecked gravy.