Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
We cook this brined turkey over applewood for a smoky-sweet bird with picture-perfect mahogany skin.
A perfect accompaniment for turkey, mashed potatoes, and stuffing.
Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.
The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it.
Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.
Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin.
This smoked turkey is injected with a beer-based liquid and liberally rubbed with a Creole seasoning blend.
Harness the power of the baking stone for a roast turkey that's crisp-skinned, juicy, and evenly cooked.
This porchetta-inspired turkey breast is cooked sous vide, followed by a stint in a hot oil bath, Peking duck–style.
A Yucatecan twist on classic Mexican tortilla soup.
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.
Smoky, juicy, fork-tender turkey with a deep smoke flavor.
As classic as it gets, no changes or additions necessary.
Brown, brown, and brown some more.
The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.
The traditional Thanksgiving gravy made with drippings from the bird, for a sauce that's pure turkey gold.