We think turkey deserves a place on your dinner table all year long. From juicy burgers to cajun-spiced turkey, here are the recipes to prove it.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
A Yucatecan twist on classic Mexican tortilla soup.
A perfect accompaniment for turkey, mashed potatoes, and stuffing.
Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.
This smoked turkey is injected with a beer-based liquid and liberally rubbed with a Creole seasoning blend.
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.
Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin.
Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.
Harness the power of the baking stone for a roast turkey that's crisp-skinned, juicy, and evenly cooked.
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.
Juicy and full of flavor.
The traditional Thanksgiving gravy made with drippings from the bird, for a sauce that's pure turkey gold.
The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.
As classic as it gets, no changes or additions necessary.
This turkey'll win you bragging rights.
The simple addition addition of apple cider gives this gravy a slight tartness and faintly fruity flavor.
Dried porcini mushrooms soaked in turkey stock give this gravy a great earthy depth.
Bored of the same old lackluster bird? We've got 14 solutions.
Cut it up, then choose your recipe.
For the best turkey, use a thermometer. This video will show you exactly how to do it.
Shatteringly crisp poultry skin is just a sprinkle away.
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.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
Two methods for deep-fried turkey, indoors and out. Which do you think is safer?
The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey
Is there any point to brining your next turkey?
Grind your own meat for juicier sausages and more flavorful burgers.