All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
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.
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.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
This smoked turkey is injected with a beer-based liquid and liberally rubbed with a Creole seasoning blend.
Juicy and full of flavor.
Smoky, juicy, fork-tender turkey with a deep smoke flavor.
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.
The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.
This porchetta-inspired turkey breast is cooked sous vide, followed by a stint in a hot oil bath, Peking duck–style.
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.
Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin.
This puts an oven-roasted whole bird to shame.
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.
Dark-meat turkey burgers are quick to make and packed with flavor.
This turkey'll win you bragging rights.
The traditional Thanksgiving gravy made with drippings from the bird, for a sauce that's pure turkey gold.
It's a bit of an undertaking, but the result is a juicy bird with potato-chip-crisp skin.
Heavy cream and fresh herbs enrich this twist on traditional gravy.
Seasoned turkey burgers with plenty of fresh herbs, dressed with caramelized shallots, dijon, and arugula.